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Prep 20min
Total20min
Servings5
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Ingredients
Fish
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
Tacos
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
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Steps
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.
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If you prefer crunchy tacos, use Old El Paso® taco shells in place of the tortillas.
In a hurry? Omit the avocado mixture and top tacos with purchased guacamole. Look for pre-shredded lettuce in the produce section of larger supermarkets.
Oven Method: Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Follow step 1 above. Place fish in baking dish; drizzle with 2 tablespoons melted butter. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Continue as directed in recipe.
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