| PANFISH TACOS |
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Sauce:
1/2 c. mayonnaise
1/2 c. plain yogurt
1/4 c. chopped cilantro
2 tbsp. lemon juice
1/2 package taco seasoing mix
2 tbsp. salsa
1/2 c. mayonnaise
1/2 c. plain yogurt
1/4 c. chopped cilantro
2 tbsp. lemon juice
1/2 package taco seasoing mix
2 tbsp. salsa
10-15 small fish fillets
1 can spray-on olive oil
1 c. bread crumbs
1 c. milk
garlic powder
salt
1/2 package taco seasoning mix
package of small tortillas
shredded lettuce, chopped tomato
1 can spray-on olive oil
1 c. bread crumbs
1 c. milk
garlic powder
salt
1/2 package taco seasoning mix
package of small tortillas
shredded lettuce, chopped tomato
Preheat oven to 375 degrees. First, prepare the fish. In a medium sized bowl, combine bread
crumbs, garlic powder, 1/2 the taco seasoing, and salt to taste. Dip individual fillets in mik and
transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet lined
with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with
a light coating of olive oil. Place in preheated oven for 10 to 15 minutes or until golden brown and
slightly crispy.
While fish is baking, mix together in a separate bowl, all ingredients for the sauce. Place in
refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm.
Assemble tacos by adding 2-3 fillets, shredded lettuce and add sauce to each tortilla. Top with
chopped tomatos.
crumbs, garlic powder, 1/2 the taco seasoing, and salt to taste. Dip individual fillets in mik and
transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet lined
with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with
a light coating of olive oil. Place in preheated oven for 10 to 15 minutes or until golden brown and
slightly crispy.
While fish is baking, mix together in a separate bowl, all ingredients for the sauce. Place in
refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm.
Assemble tacos by adding 2-3 fillets, shredded lettuce and add sauce to each tortilla. Top with
chopped tomatos.