Serving size: makes 8 medium sized tacos
Prep time: 20 minutes
Cook time: 15 minutes
1lb white fish (halibut, ling cod, trout, rockfish, sea bass)
1 cup gluten free Panko bread crumbs
1 tbsp salt
1/2 cup milk
2 tbsp canola oil
1/3 head of green or red cabbage, sliced into small strips
1 avocado, cubed
1/4 cup salsa
1 cup cherry tomatoes, halved
1/2 cup cilantro, chopped
1 lime, sliced into small pieces
1 cup grated sharp cheddar cheese
Cut fish into small bite size pieces.
In a small bowl mix egg and milk together. Dip pieces of fish in egg & milk mixture.
Mix breadcrumbs and salt on a plate and bread both sides of fish.
In a medium sized skillet add canola oil and place fish in pan to brown on medium to high heat.
Cook until brown and turn just once.
Prepare avocado, cabbage, tomatoes, lime, cheese and cilantro as raw ingredients.
In a separate pan lightly grease pan with olive oil and heat to grill tortillas.