Crispy Baked Fish Tacos with Cilantro-Lime Rice

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb White fish fillets (cod, tilapia, or mahi-mahi)
• 8 each Corn tortillas
• 1 cup Panko breadcrumbs
• 2 tbsp Taco seasoning
• 2 each Eggs, beaten
• 1/4 cup All-purpose flour
• 2 tbsp Olive oil
• 4 cups Shredded cabbage (green/purple or mix)
• 1 each Carrot, julienned
• 1/3 cup Fresh cilantro, chopped
• 3 tbsp Lime juice
• 1 tbsp Honey
• 1 1/2 cups (dry) White rice
• 1 1/2 cups Chicken broth
• 1 tbsp Butter
• 1 each Lime, zested and juiced
• 1/2 tsp Cumin
• 1 each Avocado, sliced
• 1/4 cup Mexican crema or sour cream

Instructions

1. Rinse the rice until the water runs clear. Combine with the chicken broth and butter in a pot. Bring to a boil, reduce heat, cover, and simmer 15-18 minutes until tender.
2. Preheat oven to 400°F and line a baking sheet with parchment paper.
3. Cut the fish into 2-inch strips and pat dry. Dredge in the flour, dip in the beaten egg, then coat in the panko mixed with the taco seasoning.
4. Place on the baking sheet, drizzle with olive oil, and bake for 15-20 minutes, until golden, the fish reaches 145°F internally, and it flakes easily with a fork.
5. While the fish bakes, make the slaw by mixing the cabbage, carrot, cilantro, lime juice, olive oil, honey, salt, and pepper.
6. Fluff the cooked rice and mix with the lime zest, lime juice, a little chopped cilantro, cumin, and salt.
7. Warm the tortillas and assemble the tacos with the fish, slaw, avocado, and crema. Serve with the cilantro-lime rice.