Monday, February 1, 2016

Fish Tacos

I had my mind made up that fish tacos were supposed to be gross. Before my husband, I definitely was a closed minded eater. This recipe came from Kraft when they still made the packs that were amazing but for some reason the stopped. So with the last pack I had, I looked at the back to try and salvage this recipe as best I could.  It is not as good as when you could still buy the Kraft packs but it works and still has a great taste. I don’t make my own pineapple salsa (yet!), but from looking at recipes, they seem pretty easy if you want to. We get our tilapia from Costco (they are already individually wrapped and thaw in no time).

Fish Tacos




Ingredients
6 talapia fillets
½ c panko bread crumbs
½ tsp chili powder
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp ground cumin
1 c shredded Mexican cheese
1 small head of red cabbage, shredded
1 jar of pineapple peach salsa
Corn tortillas

Recipes
Preheat oven to 375
Combine bread crumbs, spices, and cheese in a ziplock bag.
Cut fillets in half.
Place fish in a pan with water. Place one at a time in bag with spices. Lightly pressing on each side.
Place on a baking sheet lined with aluminum foil.
Bake for 12 to 15 minutes. While baking mix the cabbage and salsa.

Place fish on tortillas and top with the salsa. Fold and serve.