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Lemon Pepper Fish Tacos
Lemon Pepper Fish Tacos
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Prep Time:
20 minutes
Total Time:
20 minutes
Crispy fish tacos with lemon pepper panko bread crumbs - a beach town favorite for a quick and delicious meal.
Ingredients:
  • 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
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 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
Instructions:
  • Prepare a breading station: place flour in one dish, beat egg and water in another dish, and put bread crumbs in a third dish. Coat the fish with flour, dip it in the egg mixture, and then coat it thoroughly with bread crumbs.
  • Heat oil in a 12-inch nonstick skillet over medium heat. Cook fish for 6 to 8 minutes, flipping once, until easily flaked with a fork. Cut into 30 bite-size pieces.
  • Heat tortillas according to package instructions. Combine avocado, tomato, and lemon juice in a medium bowl. Mix in cilantro and jalapeño chile.
  • Assemble tortillas with fish, creamy avocado blend, and fresh lettuce. Accompany with zesty lemon wedges.

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