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Fish Tacos

Fish Tacos

Servings 4

Ingredients
  

  • corn or flour tortillas your favorite size
  • 1 egg beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup panko breadcrumbs
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt plus more for seasoning
  • 2 teaspoons ground black pepper plus more for seasoning
  • 1 pound skinless white fish such as cod, halibut, tilapia, etc.
  • 2 tablespoons olive oil
  • your favorite toppings: crema, sour cream, lime juice, red onions, shredded cabbage, cilantro, avocado, pico de gallo, salsa, hot sauce, etc.

Instructions
 

  • Whisk an egg in a small bowl. Set aside.
  • Stir together flour, panko, chili powder, salt, and pepper in a shallow bowl. Set aside.
  • Season the fish with salt and pepper. Using tongs, a fork, or your fingers, dip fish into the egg wash and then coat with the flour mixture.
  • Heat the oil in a cast iron (or non-stick) pan over medium heat until the oil is shimmering. Add the fish to the pan without crowding the fish. Cook the fish for about 3 to 5 minutes until it's cooked halfway through the sides. The bottom should be golden brown and not stick to the pan. Wait another 30 seconds and check again before flipping.
  • Using a fish spatula, flip the fish over. Add more oil if the pan looks dry. Cook for another 3 to 5 minutes until it flakes.
  • Warm up the tortillas in a pan or microwave. Add fish to tortillas, breaking pieces apart if needed. Add toppings and serve.