Panchos Cantinas Tortilla Crusted Fish Tacos Recipes

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
• Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas.

Steps:

• Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
• In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
• Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

Steps:

• METHOD for CORN CRUST TOPPING: may be prepared ahead, and held in refrigerator
• Place tortilla chips in food processor and pulse until coursly ground, remove half and reserve then grind remaining chips until very fine and reserve separately
• Roughly dice onion and peppers or chilies, add lime juice, hot sauce and cilantro and process until uniformly small (but not totally pureed).
• Heat olive oil in medium sauté pan or pot, add vegetable mixture and sauté 5 minutes
• Remove from heat and gently mix in the finely ground tortilla chips. Let cool a few minutes as liquid is absorbed
• When cool, mix in course chips and set aside
• Season fillets with salt and pepper, press a layer or tortilla vegetable mix on top of each fillet to completely cover.
• Preheat Broiler to High: Place crusted fillets under broiler close to heat source until crust is well browned, fish will probably not be cooked.
• Remove and hold (can also be prepared up to a day ahead and held in refrigerator.
• TO FINISH TACOS: When cool (or cold) slice Fish into finger sized strips. In a skillet or smooth griddle, place fish strips flesh side down to finish cooking.
• At the same time, warm tortillas in same skillet. Place some shredded cabbage on 2 warm tortillas overlapped, top with fresh salsa and 2 fish strips. Squeeze fresh lime on top and enjoy.