Time for My Favorite Taco, hands down.
For the toppings, I prepared
-pico de gallo (chopped onion, tomato, jalapeno, cilantro, lime juice, seasonings)
-white sauce (1/2 c. or so mayo, lime juice to taste, finely minced jalapeno, salt, pepper, pinch of cayenne)
-cheese, if you must
-Corn tortillas (while not as sturdy as flour tortillas) are the best match for the tacos, I think.
You can cook the fish any way you like, but I especially like frying as it lends a nice crunchy texture to the tacos. For the fish:
- Set up a breading station: 1 bowl with 2 beaten eggs and a pinch of salt, 1 bowl with flour, and 1 bowl with panko bread crumbs.
Pan fry in a about 1/2-inch canola oil.
- Heat some oil (about 1/2-inch high) in a cast iron pan or dutch oven.
- Pat dry 3-4 tilapia filets and cut into strips. Dip in flour, then egg, then panko.
- When oil is shimmering, add breaded fish and cook a couple of minutes on each side, depending on size of fish. I also hedged my bets by frying a few chicken tenders, just in case the kids revolted. Happily for me, they liked them both.