10 corn tortillas
1 pound white flaky fish, such as cod, flounder, grouper
¼ cup canola or grape seed oil
1 lime, juiced
2 heaping teaspoons Basics Fuirst Chili Seasoning
2 cups panko (Japanese bread crumbs)
Garnish: chopped tomatoes, salsa, avocado, onions
In a medium size glass bowl, whisk together oil, lime and Basics Fuirst Chili Sesaoning. Slice the fish crosswise into 1” pieces and place in bowl with marinade. Refrigerate for ½ hour.
Preheat oven 400°. Cover a baking pan with silpat or foil.
Place panko in a plate or shallow bowl. Remove the fish from the marinade and dredge in the panko. Place breaded fish on prepared baking pan. Discard remaining marinade. fish can be completed earlier in the day and refrigerated on baking sheet. When ready to cook, place fish in hot oven and cook for 12 minutes.
Lime Crema Cabbage
¼ cup mayonnaise
½ cup sour cream or crème fraiche
½ lime, juiced
pinch of Basics Fuirst Chili Seasoning
3-4 cups shredded white cabbage
In a large bowl, whisk together sour cream, juice of ½ lime and pinch of Basics Fuirst Chili Seasoning. Place cabbage in bowl and toss to combine. Refrigerate for ½ hour or more. Cabbage can be made earlier in the day and kept refrigerated.
Place tortillas on a plate and warm for 10 seconds in the microwave.
Place a warm tortilla on a plate. Top with cooked fish and cabbage. Add additional garnish if desired. Fold and Enjoy!