We have found (and purchased) frozen panko crusted fish (either cod or tilapia - we like both equally) at Costco. A box is around $11 and has several meals worth of fish. Throw them in the oven for 20 minutes and voila! you have crispy fish filets that are wonderful on their own with a little tartar sauce. But, they transform beautifully into fish tacos - combined with a tangy slaw, creamy cilantro lime sauce and a warm corn tortilla and you have perfection on a plate.
Here is the recipe (adapted from No Food Fights)
1/4 cup red wine vinegar
1 TBSP sugar
1 tsp salt
I package of tri color slaw
1/2 cup chopped cilantro
Dissolve sugar and salt in red wine vinegar and pour over slaw. Its a small amount of dressing and a lot of slaw but it is plenty. Stir in the cilantro 5 minutes before serving.
1/2 cup mayonnaise
1/2 cup fat free greek yogurt
1/2 tsp onion powder
1/2 tsp garlic powder
2 TBSP chopped cilantro
juice of 1 lime
Combine all ingredients in small food processor or blender until smooth.
Cook fish according to package directions. We have found that 4-5 pieces of fish (depending on their size) is enough for 6 tacos or 3 per person.
Heat corn tortillas in a pan over medium high heat for 20-30 seconds on each side.
Place fish on tortillas, top with cabbage slaw and drizzle lime cilantro dressing over top.
*the recipe makes slaw and dressing for a several servings. We will usually do this at least two nights during the week if I make the slaw and dressing.