The other night I wanted to make fish tacos, but not just any normal fish tacos, I wanted to mix it up, make them fancy. I created this recipe on a whim and the end result was amazing. The Panko and cilantro were a perfect combination, the cooked fish was so good on its own that I almost forgot to turn it into a taco.
2 Tilapia fillets
1 lemon, sliced
3 Tbsp Panko breadcrumbs
2 Tbsp cilantro leaves, chopped fine
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp seasoned salt
Taco fixings of your choice
1. Sprinkle lemon juice over the Tilapia fillets, set aside.
2. In a medium bowl, combine the Panko breadcrumbs, cilantro, onion powder, garlic powder, chili powder, and seasoned salt.
4. Heat a saute pan to medium heat. Dip each side of the fillets in the raw scrambled egg, immediately transfer the fillets to the Panko seasoning mixture, coat each side of the fillet with Panko seasoning mix. Immediately transfer the breaded fillets to the heated pan. Cook 4 minutes on each side until flaky. Remove from heat.