I will never forget tasting a fish taco for the very first time in San Diego. My life was changed forever. Here is how to make (what I think is) the perfect fish taco fast (under 30 min) and cheap (under 2 bucks each.)

Serves 4

Start to finish: 30 minutes

Ingredients:

Fish:

Kikkoman Panko Crumbs

2 Tablespoons minced parsley

1/4 cup Dukes (or similar) Mayonnaise

1 Tablespoon Dijon Mustard

1 Tablespoon fresh lemon or lime juice

4 Tilapia Loins (Costco)

Salt and pepper

4 Flour tortillas

Slaw:

Fresh head of Cabbage

Dukes (or similar) Mayonnaise to taste

1. Heat oven to 450. Mix the Panko crumbs with one tablespoon of the parsley. In a separate bowl, mix the remaining 1 tablespoon parsley, mayonnaise, mustard and lemon juice together.

2. Pat the tilapia dry with paper towels, then season with sea salt and pepper. Lay the tilapia in a buttered baking dish (space the pieces about 1/2 inch apart).

3. Brush the tops and sides of fish with the mayonnaise mixture. Sprinkle and press the Panko crumbs into the fish.

4. Bake until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife, about 10-12 minutes.

5. While fish is cooking, grate 1-2 cups of cabbage, and mix with mayonnaise in a mixing bowl to taste. (I like a lot of mayonnaise.)

6. Wrap 4 tortillas in damp paper towels and place in microwave for 45 seconds.

7. Remove fish and slice filets into 2″ x 2″ cubes. Place on tortilla and add slaw.

8. Enjoy!

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