Fish Tacos

ecidedly, this is more of a quesadilla than a taco. I get it - the size of the tortilla determines what the combination of cheese, meat (fish), veggies and sauce gets called. But honestly... who orders Fish Quesadillas? Gross.

Speaking of sauces, I added an avocado spread to this dish. Its not guacamole. If I was making guacamole, I would add garlic, tomatoes and onions. You might add cilantro, too, since we're all allowed to make our own mistakes. But this isn't guacamole. Its a Southwest-style avocado spread.

Finally, I roasted some sweet potato planks tossed with olive oil, kosher salt, pepper and rosemary on 400 F for about 45 minutes. Look how orange they turned out!



Fish Tacos

3 T vegetable oil
2 fresh tilapia fillets, halved
kosher salt
ground black pepper
flour
1 egg, beaten
panko bread crumbs
tortillas (I used large burrito, but any size can work)
sour cream
Southwest-style avocado spread (recipe follows)
cherry tomatoes
shredded cheese (cheddar, monterrey jack, mexican blend, etc)

Heat oil in skillet on medium to medium-high heat. Rinse and pat dry tilapia fillets. Season lightly with salt and pepper, press into flour, dip into egg, then roll in panko crumbs. Cook in oil 2-3 minutes per side; transfer to paper towel lined plate. Meanwhile, warm tortillas in microwave, then spread layers of sour cream and the avocado spread. Fill with fillets, tomatoes and cheese.

Southwest-style avocado spread
4 ripe avocados
1 lime
1 t salt
2 T sliced jalapenos and juice

Scoop avocados from skins into large bowl. Add juice of lime and salt. Chop jalapenos, add to mixture along with juice. Mash mixture together with fork.