Preheat oven to 400 degrees. Spray a rimmed baking pan with nonstick spray; set aside.
This recipe will have everyone cheering for Taco Tuesday ... specifically, Fish Taco Tuesday.
Servings and Ingredients
|1 c.||Hy-Vee plain panko bread crumbs|
|2 tbsp.||Hy-Vee 25%-reduced sodium taco seasoning mix|
|½ c.||Hy-Vee all-purpose flour|
|2||Hy-Vee large eggs, beaten|
|1 lbs.||cod, or tilapia fillets, cut into 1-inch strips|
|1 c.||Hy-Vee frozen mango, or pineapple chunks, chopped|
|¾ c.||Hy-Vee Short Cuts chopped tricolor bell peppers|
|¼ c.||Hy-Vee Short Cuts chopped red onion|
|2 tbsp.||fresh cilantro, finely chopped|
|½ tsp.||lime zest|
|1 tbsp.||fresh lime juice|
|2 c.||Hy-Vee shredded iceberg lettuce|
|8||Hy-Vee fajita-size flour tortillas|
|1||avocado, peeled, pitted, and sliced, for serving|
Things To Grab
- Rimmed baking pan
- Hy-Vee nonstick spray
- 3 shallow bowls
- Meat thermometer
- Medium bowl
Combine panko bread crumbs and taco seasoning mix in a shallow bowl. Place flour and eggs in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip fish in egg and then in panko mixture. Place on prepared pan. Bake for 12 to 15 minutes or until fish flakes with a fork (145 degrees), turning once.
Meanwhile, for salsa, combine mango, peppers, red onion, cilantro, and lime zest and juice. Season to taste with salt.
Divide lettuce among tortillas, add fish. Top with mango salsa and avocado slices.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 105mg
- Sodium: 680mg
- Total Carbohydrates: 60g
- Protein: 34g
Hy-Vee Seasons March 2020