
CRISPY RANCH FISH TACOS
with Salsa Coleslaw



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.