In the years before we had a family, it wasn’t unusual for G and I to get away for a Mexican beach holiday annually. It provided a much needed escape from our everyday — one where everything was taken care of for us and we could recharge our batteries.
One of our favourite things about these holidays was the food. On some occasions, at particularly good resorts, we even indulged occasionally on second dinners. We share a common bond in our love for Mexican food — one that started early on in our relationship and grew during those carefree vacationing years.
We don’t get the chance to get away now as we did back then, but Mexican food is still beloved with us. We’re working to introduce the girls to all the mouth-watering, fresh, savoury, spicy, colourful tastes of Mexico that we love. These fish tacos are a flavourful start. In the meantime, here’s hoping it’s not long before we’re off on a beach holiday again – this time with them.
4-5 tilapia fillets, cut in half into two strips (~1 lb)
salt and black pepper
juice of 2 limes
2 large eggs, beaten
2 cups panko breadcrumbs
tostadas (optional, to serve)
tortillas (optional, to serve)
Zesty Avocado Dip (optional, to serve – recipe follows)
chopped tomatoes, cucumbers, peppers (to serve)
sour cream or Greek yogurt (optional, to serve)
Chipotle sauce (optional, to serve)
In a small bowl, stir together the garlic, oregano, paprika, cumin, coriander, white pepper and cayenne. Salt and pepper the tilapia and rub the seasoning mix over all sides of each strip. Drizzle with lime juice and let marinate for 15-30 minutes.
Line a baking sheet with parchment paper and preheat the oven to 400F.
Setup a workstation with egg in one platter and panko breadcrumbs in another. Dredge each tilapia piece through the egg first and then through the breadcrumbs. Arrange in a single layer on the baking sheet.
When all of the pieces are breaded, bake in the preheated oven for ~20-30 minutes, flipping once halfway through baking. The fish should be flaky and opaque with a crispy and golden exterior.
Serve over tostadas or in warmed tortillas, topped with Zesty Avocado Dip, chopped tomatoes, cucumbers and peppers with a dollop of sour cream or drizzled with chipotle sauce.
Zesty Avocado Dip
juice of 1 lemon
2-3 cloves garlic, minced
salt and pepper, to taste
Halve the avocados and roughly mash the flesh with the garlic and lemon juice. Season with salt and pepper to taste. Serve with tortilla chips or over Crispy Fish Tacos.