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
1
package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
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
Preparation
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.
