Lemon Pepper Fish Tacos

A favorite in beach towns, fish tacos make a quick and tasty meal. Psst! The secret to these crispy crunchy tacos is the lemon pepper panko bread crumbs.

  • Minutes Prep Time
  • Minutes Total
  • 5 Recipe Yield
  • In shallow dish, place flour. In another shallow dish, beat egg and water. In another shallow dish, place bread crumbs. Coat fish with flour. Dip into egg mixture; coat well with bread crumbs.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 6 to 8 minutes, turning once, until fish flakes easily with fork. Cut into 30 bite-size pieces.
  • Meanwhile, heat tortillas as directed on package. In medium bowl, mix avocado, tomato and lemon juice. Stir in cilantro and jalapeño chile.
  • Fill tortillas with fish, avocado mixture and lettuce. Serve with lemon wedges.

Fish

  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup Progresso™ lemon pepper panko crispy bread crumbs
  • 1 lb white fish fillets (such as tilapia or catfish)
  • 2 tablespoons vegetable oil

Tacos

  • 10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
  • 1 medium avocado, pitted, peeled and chopped
  • 1 medium tomato, seeded, diced
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1 small jalapeño chile, seeded, finely chopped, if desired
  • 2 cups shredded lettuce
  • 1 small lemon, cut into wedges

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