Lemon Pepper Fish Tacos Recipe

Ingredients

Fish

Tacos

10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 medium avocado, pitted, peeled and chopped
1 medium tomato, seeded, diced
2 teaspoons lemon juice
2 tablespoons chopped fresh cilantro
1 small jalapeño chile, seeded, finely chopped, if desired
2 cups shredded lettuce
1 small lemon, cut into wedges

	PREP TIME 12m	COOK TIME 8m	TOTAL TIME 20m
YIELD 5 servings

In shallow dish, place flour. In another shallow dish, beat egg and water. In another shallow dish, place bread crumbs.
Coat fish with flour. Dip into egg mixture; coat well with bread crumbs.
In 12-inch nonstick skillet, heat oil over medium heat.
Add fish; cook 6 to 8 minutes, turning once, until fish flakes easily with fork. Cut into 30 bite-size pieces.
Meanwhile, heat tortillas as directed on package. In medium bowl, mix avocado, tomato and lemon juice.
Stir in cilantro and jalapeño chile.
Fill tortillas with fish, avocado mixture and lettuce. Serve with lemon wedges.