Panko Crusted Fish Tacos

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.