Fish Tacos with Tomatillo Salsa

I have made a version of this recipe that Rachael Ray makes: Margarita Fish Tacos. Tonight I didn't have time to fire up the grill, so I decided to give this dish a Southern make-over.

2 medium cod filets

1 egg, beaten

1/2 cup flour

1 cup Panko Breadcrumbs

1/2 tsp chili powder

1/2 tsp Old Bay Seafood Seasoning

1/2 tsp black peper

1/4 cup Vegetable oil

1 tbsp olive oil

1 jalapeño, seeded and chopped

1 serrano pepper, seeded and chopped

1 small white onion, chopped

2 cloves garlic, diced

8 - 10 tomatillos, peeled and roughly chopped

1 tsp cumin

salt and pepper

1 tbsp honey

1 lime, zested and juiced

8 fajita-size flour tortillas

1 cup shredded red cabbage

Fish:

In a large skillet add the vegetable oil and heat to medium

Set up a breading station with three bowls: one with flour, one with one egg, and one with Panko breadcrumbs (shake in a bit of seafood seasoning and pepper)

Cut the two cod filets into smaller sections for cooking

Bread fish by covering them first in flour, then dipping them in the egg to coat and finally in the breadcrumbs

Cook in skillet for about 4 minutes on each side or until brown and crispy

Remove and let drain on a paper towel

Cut into smaller cubes before serving

Tomatillo Salsa:

In a medium skillet heat the olive oil to medium-high

Add the jalapeño, serrano, onion and garlic and cook until softened 3 to 4 minutes

Add the tomatillos

Add the cumin and salt and pepper to taste

Cook until the tomatillos have softened about 5 minutes, remove and let cool (about 5 minutes)

In a blender pureé the tomatillo mixture from the skillet with the lime zest, juice and honey

Tortillas:

Preheat broiler

Place tortillas slightly overlapped on a cookie sheet and heat in oven until lightly brown and pockets form, remove and let cool

Fill the tortillas with the fish, tomatillo salsa and the red cabbage and enjoy!

Makes 8 flour tortillas full of fish taco deliciousness:)

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