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These fish tacos have a light crispy crust that’s just perfect.
Heat up the oil in a nonstick skillet.
Using 3 separate dishes, add panko with a dash of cumin and salt to one; whisk eggs and chipotle puree (see note below) in the second; mix flour, salt, cumin and pepper in the third.
Cut talapia fillets into approximately 2-inch chunks. Coat with flour mixture, dip into egg, letting excess drain, then coat in panko crumbs. Place on a plate until you have several ready.
Place fish into hot oil, making sure not to overcrowd, and cook 2-3 minutes on each side, or until they have browned nicely and flake easily.
Remove from the skillet onto a plate lined with 2 paper towels.
Serve on warmed corn tortillas with toppings of your choice. I strongly suggest slaw/cabbage, some type of creamy chipotle sauce and a squirt of lime juice.
Note: Chipotle puree is simply a can of chipotle peppers in adobo sauce pureed in a food processor or blender.
This salmon dish is perfect lighter fare for hotter days. I like to serve it with salad greens and charred pita bread to spoon the extra tzatziki on top of. This whole meal comes together before you know it.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!