From Karen's Kitchen- Fish Tacos

February 15, 2013
Fish Taco's

California dreaming.   I've been thinking about California a lot lately.  One of the dishes I had while I was there was fish tacos.  When I make them at home, it takes me back. I get this happy feeling from the first bite to the last.
This is how I make them.
Ingredients
Fresh flounder
panko bread crumbs
1 egg
broccoli slaw
reduced fat sour cream
cilantro
Flour tortillas

First I lightly beat an egg in a dish, I place the flounder in the egg mixture, then into the plate of Panko bread crumbs. I like to add a little lime zest to the bread crumbs. I carefully place the fish into the hot oil. I cook the fist for just a few minutes depending on the thickness of the flounder.  My fish were cut thin. The fish is then transferred to a plate covered in paper towel.

The cilantro lime sauce is simply a 1/2 cup of sour cream, a bunch of rough chopped Cilantro and the juice of a half of a lime.

To assemble, I first warm up the tortillas, I spoon the Cilantro sauce onto the tortilla, place the piece of fish on the sauce and top it with the Broccoli slaw.  A little trick I use to keep them together, is I dab a little sauce on the edge.  When I fold the tortillas, the sauce acts like glue and keeps the tacos wrapped.

Recipe courtesy of Marcela Valladolid