Fried Fish Tacos with Avocado Lime Cream

Tacos have always been a favorite go-to meal of mine.  They are simple, versatile, and have the potential to be healthy if you load them up with fresh vegetables.  I don’t cook or eat fish that often, but when I do, this is one of my favorite methods of cooking fish.

I strive to cook during the weeknights as much as possible, but I can’t say I meet this goal all of the time.  If you’re trying to juggle a busy schedule, convenience and ease in the kitchen are greatly appreciated.  Recently, I discovered these Kraft Fresh Take mixes that are very helpful in creating a delicious meal in a snap!  So when you arrive home from a long day of work and are ready for dinner, definitely give it a try!

The package comes with a bag of bread crumbs and a bag of shredded cheese.  The instructions on the back of the package suggest using water to help the coating stick to the surface of the meat or fish you’re using, but I find that an egg coating works much better.  Just dip, coat, and deep fry (or bake if you’re not into fried foods).

Fried Fish Tacos 
(serves 4)

1 tsp smoked paprika
Kraft Fresh Take in Southwest Three Cheese
1 egg, beaten
1 lb tilapia fillet, cut into 4- by 1-inch strips
2 qts vegetable oil
8 flour or corn tortillas

Add smoked paprika to the bread crumbs and set aside.  Moisten the fish fillets with egg wash, and coat with the bread crumbs.

Heat 2 to 3 inches of oil in a stainless steel pot over medium heat until temperature reaches 375°F.  Fry fish in batches until fish is golden, about 4 minutes.  Remove and drain on paper towels.  Sprinkle shredded cheese over the fish fillets while they are still hot.

Heat a nonstick skillet over medium-high heat.  Lightly coat flour or corn tortillas with cooking spray, and add the tortillas to pan, one at a time.  Cook both sides until lightly toasted.

To serve, assemble tacos with tortillas, fish, accompaniments (salad greens, lettuces, sliced radishes), and avocado cream.  Serve immediately.

*I fried a large batch of fish fillets, so by the time I was ready to put the cheese over them, they were already warm.  In that case, you can just put it in the oven or broiler for a minute or two to melt the cheese.

Avocado Lime Cream

1 ripe Haas avocado, peeled and pitted
¼ cup sour cream
2 tbsp fresh lime juice
1 tbsp cilantro, finely chopped
Salt, to taste

In a bowl, mash avocado, sour cream, and lime juice until smooth.  Add cilantro and season with salt to taste.  Cover with plastic wrap and refrigerate until ready to use.

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