Fish Tacos with Lime-Cilantro Crema

Instructions

1. 1

   Begin by patting the fish fillets dry with paper towels to remove excess moisture.

2. 2

   Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs.

3. 3

   Dredge each fish fillet in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the panko breadcrumbs.

4. 4

   Heat a large skillet over medium-high heat with enough oil to shallow fry the fish. Once hot, add the breaded fish fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let drain on a paper towel-lined plate.

5. 5

   In a small bowl, mix together the crema or sour cream, lime zest, lime juice, and chopped cilantro to create the lime-cilantro crema. Season with salt to taste.

6. 6

   Warm the flour tortillas in a dry skillet or microwave until they are pliable.

7. 7

   Assemble the tacos by placing a portion of the cabbage slaw mix on each tortilla, followed by a piece of the cooked fish.

8. 8

   Drizzle the lime-cilantro crema over the fish and serve immediately.