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CRISPY RANCH FISH TACOS

with Salsa Coleslaw

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 6 servings
INGREDIENTS
  • 1/4 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups finely crushed ranch flavored tortilla chips
  • 1 1/2 pounds tilapia fillets
  • - pure vegetable oil
  • 2 cups coleslaw mix without dressing
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup peach and pineapple salsa
  • 1/4 cup sour cream
  • 1 tablespoon fresh squeezed lime juice
  • 12 6-inch corn or flour tortillas
DIRECTIONS

Place flour in shallow dish, salt and pepper to taste; place eggs and 1 tablespoon water in a second shallow dish. In a third shallow dish, place crushed tortilla chips.

Dust fillets with flour, dip in egg and coat with tortilla chips; set aside.

Heat large skillet over medium heat; lightly coat with oil. Add fillets to skillet and sauté until golden brown, turning once, and fish flakes easily with a fork (about 10 minutes per inch of thickness).

Meanwhile in small bowl, combine remaining ingredients except tortillas. Top each tortilla with fish and coleslaw mixture. Serve immediately.