Tortilla Crusted White Fish Topped With Cabbage Slaw and Guacamole

Did I ever mention that there was a time when my husband would only eat frozen fish sticks??? Oh my, how he's come a long way from those days! Yay!! There is nothing more satisfying than fixing a meal from scratch and sitting down to enjoy it with your family and loved ones. I often will make a batch of tortilla and bread crumbs when I find myself with too much bread or tortillas. It is very handy having stored in the freezer for when the mood strikes for some breaded fish or chicken. I love topping any fish with a tangy slaw or veggies that are quickly marinated in citrus. It's a great flavor combination!

Yields 4 servings

Ingredients:

For Tortilla Crust
12 corn tortillas, torn into pieces
1 tablespoon dried cilantro
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika

For Cabbage Slaw
4 cups shredded green cabbage
1/4 cup green onion
1 jalapeno, minced
1/8 cup red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste

For Fish
4 6-ounce white fish fillets (tilapia, swai or haddock)
1 cup all-purpose flour
3 egg whites, lightly beaten
2 tablespoons Tapatio or Cholula hot sauce
Salt and pepper
Olive oil for frying
1 cup of your favorite guacamole recipe for garnish
Lemon or lime wedges for garnish

Directions:

1. Combine all of the ingredients for the tortilla crust in a food processor and process on high until well blended and chopped fine. Taste for salt then transfer to large plate, set aside.

2. In a bowl, combine all of the ingredients for cabbage slaw. Stir well to combine, taste for salt. Cover and keep chilled until ready to serve. Set up the breading station. In a shallow dish, add the flour and lightly season with salt and pepper. In another shallow bowl, whisk the egg whites with the hot sauce. The third bowl will contain the tortilla crumbs.

3. In a large skillet, preheat 1/2 cup olive oil to medium heat for 3 to 4 minutes. Dredge fillet in flour, dip in egg, then coat with tortilla crumbs, using your hand to lightly pat crumbs onto fish. Transfer to hot oil and fry just until tortilla crumbs are golden brown, turn and fry other side. Drain onto plate lined with paper towels. To serve, top fish with fresh lemon or lime juice, slaw, and a simple guacamole. Yields 4 servings.

Other recipes by Sonia:

Beef, Black Bean & Rice Albóndiga Soup
Tilapia In a Green Chile Sauce With Coconut Lime Rice
Chile Relleno with Serrano Shrimp
Tequila Lime Shrimp
Steak Ranchero and Potato Tacos
Pumpkin Empanadas
Annatto-Citrus Marinated Chicken
Kickin' Sloppy Joe & Cheddar Pie
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible

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