Fish Tacos. Yes Please.

I’ve said it before and I’ll say it again. My heart belongs to tacos. Okay, tacos and Aaron. I mean Aaron and tacos. Taron and Aacos.

This is called “having issues.”

Fish Tacos:

What it took for 2:

* 4 frozen tilapia filets, thawed, pat dry and cut into 1/2-inch sticks

* ½ an onion, sliced thinly

* 3 garlic cloves, minced

* 1 red bell pepper, cut into matchsticks

* 1 cup whole wheat breadcrumbs, (or panko) toasted

* 1 egg

* 2 Tbs. extra virgin olive oil

* 1 cup baby greens

* 2 Tbs. Old Bay

* 1 tsp cumin

* 1 tsp chili powder

* 1 tsp coarse salt

* 1/4th tsp freshly ground pepper

* 1/4th cup cilantro

* juice of one lime

* 1 avocado, sliced or diced

* 4 flour or corn tortillas

In a medium skillet, heat the oil over medium. Add the onion and sauté 5 minutes, until softened and starting to brown. Add the garlic and bloom for 1 minute. Add the red bell pepper and cook an additional minute. Add most of the cilantro and lime juice. Toss to combine, remove from skillet and set aside.

In a small bowl lightly beat the egg. In another bigger bowl combine the toasted breadcrumbs, Old Bay, cumin, chili powder, salt and pepper.

Dip the fish sticks into the egg wash and dredge them through the breadcrumb and spice mixture. Repeat with remaining sticks of fish and lay on a plate.

Back in the skillet, heat up a tad more oil and fry the sticks until browned on all sides, about 3 to 4 minutes total.

In the meantime you can heat up your tortillas. If you have a gas stove you can put them right over the flame. (lucky) If you don’t (me) you can cry over them so the warm tears heat them up. That’s gross, sorry. Just throw them in the toaster or microwave for a second.

To serve, lay some lettuce leaves along the bottom and arrange some veggies and fish on top. Top (whoa, two “tops” in a row) with remaining cilantro and avocado. Maybe one more spritz of lime? Oh yes.

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