Poseidon’s Spring Break Fish Tacos
- 1.5 lbs tilapia fillets
- 3/4 cup panko
- 2 cups fine breadcrumbs
- 1 stick (8 tbsp) margarine
- 2 tbsp coarse mustard
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp dried parsley
- 2 jalapeno peppers, sliced thin
- 8 soft-taco-sized tortillas (look for the low-carb high-fiber whole wheat ones)
…and for the tartar sauce:
- 1 cup mayonnaise
- 1/4 cup sweet relish
- 2 small jalapeno peppers (or about 3 tbsp fresh-pack jalapenos in a jar), diced
- 1 tsp lemon juice
- 2 tsp hot sauce
- Salt and pepper to taste
- Rinse the fish and cut it into 3/4″ x 3/4″ x 4″ strips.
- Preheat the oven to 375.
- In a small bowl, melt the margarine. Add the coarse mustard and garlic powder.
- Crush the panko so it’ll be a bit finer, either by massaging it while it’s still in the bag, or with a mortar and pestle, or in a food processor. In a shallow dish, mix the panko, the bread crumbs, salt, pepper and parsley.
- Make sure the fish is dry (paper towel if you need to). Roll each piece in the margarine/mustard mixture, then coat it in the bread crumb mixture, and lay it out on a teflon- or oil-coated baking sheet. Place it into the oven and cook 8–10 minutes on each side, or until flaky and lightly crisp.
- While the fish is cooking, mix all the tartar sauce ingredients in a little bowl. Stick it in the fridge until you’re ready for it.
- Assemble the tacos. You don’t need me for this part. Grab a tortilla (it’s a good idea to warm it up first, but hey, it’s your taco), spread tartar sauce on it, stick a couple fish sticks in there, and add as many jalapeno slices as you want/need/can stand. Serve immediately, while it’s still hot. Maybe pair it with some nice black beans (also a tasty addition to the fish taco itself, if you care to put some inside), Squish-Free Potato Salad and a cold cerveza. I mean, I don’t know. Just thinking out loud.