Lemon Pepper Fish Tacos

 

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

10

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

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

• 1 In shallow dish, place flour. In another shallow dish, beat egg and water. In another shallow dish, place bread crumbs. Coat fish with flour. Dip into egg mixture; coat well with bread crumbs.
• 2 In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 6 to 8 minutes, turning once, until fish flakes easily with fork. Cut into 30 bite-size pieces.
• 3 Meanwhile, heat tortillas as directed on package. In medium bowl, mix avocado, tomato and lemon juice. Stir in cilantro and jalapeño chile.
• 4 Fill tortillas with fish, avocado mixture and lettuce. Serve with lemon wedges.