Fish Tacos

These tacos are really tasty - and I use Tilapia so they aren't overwhelming.

1 lb tilapia filets, cut into chunks
1/2 C Fresh lime juice

For Sauce:
1/3 C fresh lime juice
2 T Honey
1 T Vegetable Oil
1 T ground cumin

For Fish:
1/3 C all - purpose flour
2 eggs, lightly beaten
2 C panko crumbs
Salt and ground black pepper

1 C Vegetable oil - for frying
2 C coleslaw blend
1 C minced cilantro

8 tortillas - flour or corn.

Place tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

Meanwhile, make the honey-cumin sauce by whisking together 1/3 C lime juice, honey, vegetable oile, and grown cumin in a small bowl. Set aside until needed.

When ready to start cooking bread the fist. Place flour, eggs, and panko in separate bowls. Season the fish with salt and pepper. Dip the fish first in the flour, then in the eggs, and finally in the panko. Pat the pieces to help hold the breadcrumbs. Set fish aside on a plate.

Cook fish in 1 C of vegetable oil heated to 365 degrees over medium heat. Cook the fish, turning until all sides are golden brown and flesh flakes easily. Drain on paper towels. Brush the fish with the honey-cumin sauce.

Mix coleslaw and cilantro together and top tacos with that. You can also serve with tomatoes, salsa, other taco toppings. Next time we make this I might try and make that Café Rio dressing to top with.