Crispy Fish Tacos

Crispy Fish Tacos

4 to 6 Servings

3 eggs
3 Tbsp milk
3 cups panko bread crumbs
3 tsp Tone’s® Citrus Grill Seasoning
1/2 tsp Tone’s® Ground Black Pepper
3 lbs Tilapia or other firm, white fish
8 to 12 (six-inch) flour tortillas
Corn or peanut oil, for frying
Shredded lettuce
Diced tomatoes
Shredded carrots
Lime wedges

1. Mix eggs and milk in a bowl; set aside.
2. Mix panko crumbs, Tone’s® Citrus Grill seasoning and Tone’s® Ground Black Pepper in a bowl.
3. Cut the fish into strips.
4. Heat the oil in a heavy skillet to 375 degrees.
5. Dip the fish into the egg mixture and then in the bread crumbs.
6. Fry the fish until crispy and cooked through, 3 to 5 minutes.
7. Heat the tortillas in a warm skillet and assemble with the fish and toppings.
8. Squeeze fresh lime juice on top and finish with the Spicy Avocado Mayonnaise.

Spicy Avocado Mayonnaise

1/2 cup mayonnaise
1 avocado peeled, pit removed
1/2 tsp Tone’s® Cajun Seasoning
1/4 tsp Tone’s® Ground Black Pepper
1 lime, juiced

Place all ingredients in a food processor and mix until smooth.

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