Panko-Crusted Fish Tacos with Red Cabbage Slaw
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Red cabbage, sliced thinly – ½ a head
Carrots, grated – 1
Cilantro, chopped – ¼ cup
White / red wine vinegar – 2 tbs.
Cumin (spice) – ¼ tsp.
Honey – 1 tsp.
Vegetable / canola oil – 4 tbs.
For the tacos:
Tilapia, sliced – 1.5 lbs.
Egg, whisked – 1
Paprika – 1 tsp. + 1 tbs.
Panko – 1 cup
Cumin – ½ tbs.
Canola oil – 1 tbs.
Tortillas – 8
Jalapeno, sliced – 1
Cilantro – a few leaves
Limes, sliced – 1
Instructions:
Serves 4.
PREP – IDEALLY THE NIGHT BEFORE
Make cabbage slaw: Prep cabbage, carrots, and cilantro. Whisk together vinegar, cumin, honey, salt, and oil. Toss everything together, and season to taste with any of the other seasonings. Cover and let marinate overnight in the fridge
MAKE:
Preheat oven to 400 degrees. Rinse and dry fish thoroughly with paper towels. Slice into ½” pieces and place into a bowl. Whisk egg with 1 tsp. paprika and a pinch of kosher salt. Pour over fish and toss thoroughly. Combine panko, 1 tbs. paprika, ½ tbs. cumin, ½ tsp. kosher salt, 1 tbs. oil in a Ziploc bag that can hold the fish. Place fish in the bag and shake around until the panko is distributed.
Spread out on baking sheet in 1 even layer. Bake for 12 to 15 minutes, until panko is golden brown. Slice lime into segments while fish bakes.
Warm tortillas according to package instructions. Fill warmed tortillas with your cabbage slaw, fish, jalapeños, and cilantro leaves. Enjoy with a fresh squeeze of lime juice.
From cooksmarts.com