These fish tacos are SO good!  A light dip in breadcrumbs then cooked in olive oil gives the fish a delightful outer crust.

Combined with avocado, lettuce, tomatoes, cheese and the best ever fish taco sauce, these fish tacos are a hit every time!

Happy Cooking!

~ Gena

Ingredients:

Makes 6 tacos

• 1 lb fresh cod
• 3 T olive oil **
• 2 slices whole wheat or your favorite bread (We like Rudi’s.)  This is a great time to use up the heels.
• 1 t. sea salt **
• 1 t. cumin
• 1/2 t. pepper **
• 1/2 head of lettuce, shredded (I used iceburg)
• 1 tomato, diced
• 1 ripe avocado plus more for Fiesta Lime rice if desired, sliced
• 1 cup cheddar cheese, shredded **
• 6 flour tortillas (we love tortillas fresca or other uncooked brands)
• 1 recipe fish taco sauce **
• Cholula hot sauce (optional but highly recommended by Eric, who loves hot sauce on everything…..!)

Fiesta lime rice:

• 1 cup cooked Jasmine rice
• juice from 1/2 lime
• 1 cup frozen corn, thawed and heated
• 1/2 avocado, chopped (optional)
• 1 T cilantro, chopped

**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. ( Noodle types may vary)

Directions:

• Place breadcrumbs in a shallow bowl.  Add salt, pepper and cumin to breadcrumbs and mix well.
• Heat olive oil in a large skillet.  Brush a little olive oil on cod and dredge through breadcrumbs, using a fork to push breadcrumbs onto fish.
• Place in pan and cook until fish is cooked through on both sides, a few minutes on each side.  (Fish will be white, not translucent all the way through.)
• While fish is cooking you can prepare fiesta lime rice.  Add corn and squeeze fresh lime juice over the top of the rice.  You can also add chopped avocado and cilantro to rice, if desired.
• Using a fork break fish into bite size chunks.
• To serve tacos, place a few pieces of fish on a
  tortilla and top with lettuce, cheese, avocado slices and fish taco sauce.

Enjoy!