Lemon Pepper Fish Tacos Recipe

Name: Lemon Pepper Fish Tacos Recipe
Ingredients: 2 tablespoons all-purpose flour; 1 egg; 1 tablespoon water; 1 cup Progresso™ lemon pepper panko crispy bread crumbs; 1 lb white fish fillets (such as tilapia or catfish); 2 tablespoons vegetable oil; 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count); 1 medium avocado, pitted, peeled and chopped; 1 medium tomato, seeded, diced; 2 teaspoons lemon juice; 2 tablespoons chopped fresh cilantro; 1 small jalapeño chile, seeded, finely chopped, if desired; 2 cups shredded lettuce; 1 small lemon, cut into wedges

www.bettycrocker.com

A favorite in beach towns, fish tacos make a quick and tasty meal. Psst! The secret to these crispy crunchy tacos is the lemon pepper panko bread crumbs.

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

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Mixing bowl
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Chef's knife
Tongs
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Paper towel
Plate
Measuring cup
Citrus press

Ingredients

2 tablespoons all-purpose flour
1 egg
1 tablespoon water
1 cup Progresso™ lemon pepper panko crispy bread crumbs
1 lb white fish fillets (such as tilapia or catfish)
2 tablespoons vegetable oil
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1 medium avocado, pitted, peeled and chopped
1 medium tomato, seeded, diced
2 teaspoons lemon juice
2 tablespoons chopped fresh cilantro
1 small jalapeño chile, seeded, finely chopped, if desired
2 cups shredded lettuce
1 small lemon, cut into wedges