Crispy Thai Fish Tacos with Avocado Slaw

Ingredients

• •1 lb white fish fillets (like cod or tilapia)
• •1/2 cup all-purpose flour
• •1/2 cup panko breadcrumbs
• •1 tsp garlic powder
• •1 tsp paprika
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 tbsp vegetable oil
• •1 ripe avocado, diced
• •1 cup shredded cabbage
• •1/4 cup cilantro, chopped
• •2 tbsp lime juice
• •8 small tortillas (corn or flour)

Instructions

1. 1

   In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper.

2. 2

   Dredge each fish fillet in the flour mixture, then place in panko breadcrumbs, pressing to adhere.

3. 3

   Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded fish and cook for 3-4 minutes on each side, or until golden and crispy.

4. 4

   In a mixing bowl, combine diced avocado, shredded cabbage, cilantro, and lime juice. Toss gently to combine.

5. 5

   Warm the tortillas in a dry skillet or microwave. Assemble each taco with crispy fish and a generous scoop of the avocado slaw.

6. 6

   Serve immediately, garnished with extra lime wedges and cilantro if desired.