Fish Tacos with Sweet and Spicy Slaw

There are so many great fish taco recipes out there. This is now one of two on my blog. This is one I created using a nice crunchy slaw. It would be great to serve during the hot summer months. Recipe follows:

1 lb. Firm white fish such as Mahi Mahi or Tilapia, cut into 1 inch strips
Salt and freshly ground pepper
2 eggs
1 cup Panko bread crumbs
1/2 lemon
4 cups shredded green cabbage
Sweet and Spicy Salad Dressing (previously posted on my blog)
6 corn tortillas

Combine shredded cabbage and sweet and spicy salad dressing. Refrigerate for at least 30 minutes or longer.
Salt and pepper fish strips to season.
Beat two eggs adding a tablespoon of water.
Dredge seasoned fish stripes in egg mixture and then Panko bread crumbs. Place on a baking sheet prepared with cooking spray.

Bake in oven at 375 for 15 minutes. Remove from oven and season with 1/2 lemon. Cover tented with foil and let rest for 5 minutes.
Heat tortillas on indoor grill or in microwave covered with damp paper towel.
Remove slaw from refrigerator.
To assemble; Add a large spoonful of slaw to a tortilla then 1-2 fish strips. Top with salsa if desired. Using remaining slaw as a side dish.

You can also prepare this fish by frying in Canola oil on your cooktop. Heat 2 cups of oil in skillet until a light ripple appears. Gently place fish in skillet. Do not crowd. Turn fish after 4-5 minutes and cook on other side 3 more minutes.

Enjoy!!!