Over the weekend I was cleaning out the pantry and came across a package of chipotle lime tortilla panko breadcrumbs. Yes, I just happened to have some in the pantry, LOL. I'm sure I bought them for a recipe and forgot about them. There was only one package in the box -- I do remember that when Joey housesat for us, he used the other packet to cook something or other.
Anyhoo, using the recipe on the back of the box as a guide, I cooked up some pretty decent fish tacos.
First mix up the slaw:
1/2 cup sour cream
2 Tbs. lime juice
fresh cilantro, coarsely chopped
1/2 tsp ground cumin
1/2 tsp sugar
salt & pepper to taste
4 scallions, thinly sliced
1/4 head of thinly sliced red cabbage
Mix the first six ingredients in a small bowl. Toss cabbage and scallions in a medium-sized bowl, then toss in the sour cream mixture.
1 lb. firm white fish (I used cod) sliced into 1/2" thick sticks
1/2 cup flour
4oz package chipotle lime panko bread crumbs
2 Tbs vegetable oil
8 flour tortillas
In three separate bowls: put flour in one, about 1/2 cup of water in another, and the bread crumbs in the last bowl. Dredge the fish sticks in flour, water, crumbs.
Heat the oil in a skillet, medium-high heat.
Cook fish until golden brown, about 2 minutes on each side.
Heat the tortillas.
Assemble tacos with fish and avocado slices, cover with slaw, and serve with a lime wedge, if you have it.
I had an ear of cooked corn leftover in the fridge, so I cut off the kernels and gave them a quick stir in the hot skillet, then added to the slaw.
I don't see this as something that I'll make all that often. Kind of like Chinese food, it created a lot of cleanup! But it was fun to put together, especially on one of those evenings when I just felt like taking my time in the kitchen.