Panko Crusted Fish Tacos

• 1/4 cups Olive Oil
• 1 cup Panko Bread Crumbs
• 1 teaspoon Cumin, Divided
• 1 teaspoon Salt, Divided
• 2 Eggs
• 1/2 teaspoons Chipotle Puree (See Note), Or More If Desired
• 1 cup Flour
• 1/2 teaspoons Pepper
• 5 Talapia Fillets, Or Any Firm White Fish
• Corn Tortillas, Warmed, To Serve

1. Heat up the oil in a nonstick skillet.
2. Using 3 separate dishes, add panko with a dash of cumin and salt to one; whisk eggs and chipotle puree (see note below) in the second; mix flour, salt, cumin and pepper in the third.
3. Cut talapia fillets into approximately 2-inch chunks.
4. Coat with flour mixture, dip into egg, letting excess drain, then coat in panko crumbs.
5. Place on a plate until you have several ready.
6. Place fish into hot oil, making sure not to overcrowd, and cook 2-3 minutes on each side, or until they have browned nicely and flake easily.
7. Remove from the skillet onto a plate lined with 2 paper towels.
8. Serve on warmed corn tortillas with toppings of your choice.
9. I strongly suggest slaw/cabbage, some type of creamy chipotle sauce and a squirt of lime juice.
10. Note: Chipotle puree is simply a can of chipotle peppers in adobo sauce pureed in a food processor or blender.

olive oil, bread crumbs, cumin, salt, eggs, if, flour, pepper, white fish, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/panko-crusted-fish-tacos/ (may not work)