Fish Tacos

We are suckers in this house for tacos.  Any kind of taco!  These are perfect to use with the big bag of frozen single pouch tilapia I keep in the freezer at all times.  And bonus its an easy weeknight meal ready is half an hour or less.  Equally easy is the black bean salad served on the side.  Again very easy and using one of the many cans of black beans I keep in the pantry.

Tacos:

2 pieces of tilapia, cut into smaller pieces

2 tablespoons of flour

1 cup of panko bread crumbs

1 egg

2 tablespoons of milk

1 teaspoon of cumin

1 teaspoon of oregano

1/2 teaspoon of chili powder

taco shells

cabbage slaw

shredded cheese

avocado slices

lime

salt and pepper

Mix panko, cumin, oregano, and chili powder together in shallow bowl.  In another bowl beat egg, add milk.  On a small plate mix flour with salt and pepper.  Dredge pieces of fish in flour, then into egg mixture, finally coat with panko.  Heat oil in skillet.  Fry fish a few minutes or until flakes.  

Warm tacos shells. Top with cabbage slaw, shredded cheese, and avocado slices.  Serve with lime pieces.

Cabbage Slaw:

1/4 of head of cabbage, shredded

1 carrot finely shredded

1 teaspoon of cumin

1 teaspoon of chili powder

1 lime juiced

Mix all ingredients in a bowl and let stand 15 minutes.

Black Bean Salad:

1 can black beans drained/rinsed

1/2 cup frozen corn thawed

1 avocado diced

1 teaspoon of cumin

1 teaspoon garlic powder

1 teaspoon ancho chili powder

Mix all ingredients in a bowl, enjoy!