On Monday, I shared a recipe for Pineapple Blueberry Salsa and told you how I used it to make Fish Tacos for dinner Sunday.
They turned out SO DELISH! And they actually are more like burritos than tacos because we had burrito-sized four tortillas. You could certainly make them smaller by using smaller tortilla shells and cutting the fish into smaller pieces.
I’m still pretty obsessed with the Pineapple Blueberry Salsa, and think it would be great with grilled chicken too.
I decided to lightly bread and pan fry the fish for our fish tacos because that is the way Hubby likes fish best, but you could surely grill the fish too without breading.
It did add a nice crunch and was complemented by the creamy avocado, crunchy red cabbage, and sweet and zippy salsa.
This is a winner winner of a fish dinner. Hope you’ll give it a try!
- 4 5-oz Hake Loins (or cod, haddock or your favorite fish)
- 1 egg
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp lemon pepper
- 1 1/2 cup Panko bread crumbs
- 1/4 cup olive oil
- 1 cup shredded red cabbage
- 1 ripe avocado
- 4 flour tortilla shells
- 1 cup fresh Pineapple Blueberry Salsa
Prepare three shallow bowls with flour, salt and pepper combined in one, egg and 1/4 cup water whisked together in second, and panko bread crumbs in the third.
Heat olive oil in 12 inch skillet over medium-high heat.
While oil is heating up. Dredge each Hake Loin first in flour, then in egg, and lastly in Panko bread crumbs.
Pan fry two at a time in hot oil for approximately 2-3 minutes on each side until Panko coating is browned and crispy.
Remove from skillet to paper towel lined plate to absorb any excess oil.
On a flour tortilla, please Hake loin in center. Top with 2-3 slices of fresh avocado followed by 1/4 cup shredded red cabbage and topped with 1/4 cup Pineapple Blueberry Salsa.
Fold and roll burrito-style. Slice in half diagonally. Serve immediately.
Cheers & Hugs,