A plated dish of breaded white fish in a soft-shell taco drizzled with chipotle sauce served over cooked Vigo Cilantro Lime Rice and avocado chunks
  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings

Watch the Video Below

Ingredients

  • 1/4 cup Vigo Extra Virgin Olive Oil
  • 1 package Vigo Cilantro Lime Rice
  • 1/4 cup flour
  • 2 eggs
  • 1 package Vigo Coconut Panko Bread Crumbs
  • 1 1/2 pounds fillets of tilapia or haddock or cod
  • 8 ounces plain Greek yogurt
  • 4 tablespoons chipotle hot sauce
  • 1 package hard or soft taco shells
  • 1 Hass avocado
  • 2 cups shredded coleslaw mix

Directions

  • In a large saucepan with tight-fitting lid, bring 2 cups of water to boil.
  • Add 2 Tbsp of olive oil, then one package of Vigo Cilantro Lime Rice, stirring while boiling for one minute. Cover saucepan tightly. Reduce heat to simmer, allow to cook for 20-25 minutes.
  • Dip each fish fillet in flour, then in the mixture of 2 eggs beaten together with 1-2 Tbsp of water. Coat both sides of fillet in Vigo Coconut Panko Breadcrumbs.
  • Preheat large sauté pan on medium-high. Place oil in pan, then add fillets; cook until golden brown on both sides, approximately 4 minutes each side. Place to cool on paper towels.
  • Peel, pit, and slice avocado thinly.
  • Mix together yogurt and chipotle hot sauce in bowl for topping sauce.
  • Add a thin layer of rice to the bottom of the taco shells, then break fish into large chunks and fill the taco shells. 
  • Top with avocado, slaw, and sauce. Serve with remaining cooked rice.