LEMON PEPPER FISH TACOS

Lemon Pepper Fish Tacos image

A favorite in beach towns, fish tacos make a quick and tasty meal. Psst! The secret to these crispy crunchy tacos is the lemon pepper panko bread crumbs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 5

Number Of Ingredients 14

Ingredients

2 tablespoons all-purpose flour
1 egg
1 tablespoon water
1 cup Progresso™ lemon pepper panko crispy bread crumbs
1 lb white fish fillets (such as tilapia or catfish)
2 tablespoons vegetable oil
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 medium avocado, pitted, peeled and chopped
1 medium tomato, seeded, diced
2 teaspoons lemon juice
2 tablespoons chopped fresh cilantro
1 small jalapeño chile, seeded, finely chopped, if desired
2 cups shredded lettuce
1 small lemon, cut into wedges

Steps:

In shallow dish, place flour. In another shallow dish, beat egg and water. In another shallow dish, place bread crumbs. Coat fish with flour. Dip into egg mixture; coat well with bread crumbs.
In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 6 to 8 minutes, turning once, until fish flakes easily with fork. Cut into 30 bite-size pieces.
Meanwhile, heat tortillas as directed on package. In medium bowl, mix avocado, tomato and lemon juice. Stir in cilantro and jalapeño chile.
Fill tortillas with fish, avocado mixture and lettuce. Serve with lemon wedges.

Nutrition Facts : Calories 470, Carbohydrate 46 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 1 1/2 g