Baja Fish Tacos
- 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.