Cut the fish fillets in smaller sizes to make it easier to fry.
Mix cumin, paprika, Italian seasoning, salt, pepper and sprinkle over the fish.
Add lime juice and two tablespoons of olive oil and rub it into the fish along with the spice mix.
Marinate for 2 hours in the fridge.
Heat 1/4 cup of olive oil in a skillet.
Add the breadcrumbs into a large zip lock bag. Add marinated fish fillets 1-2 at a time and shake the bag so the fish is properly coated in breadcrumbs.
Fry the fish over medium heat for 3-4 minutes on each side until the fish is cooked through and flaky.
Remove on a plate and keep aside as you assemble the tacos.
Warm the tortillas on a heated pan.
Add the fried fish, coleslaw, and pickled red onions. Serve with lime wedges.
Ingredients
1 lb. white fish fillets
1 Tbsp. cumin
1 tsp. paprika
1 Tbsp. Italian seasoning
1 lime(s), juice and zest
1/4 cup Roland Extra Virgin Olive Oil
salt and pepper, to taste
coleslaw, recipe follows
5 tortillas
1/2 cup Roland® Pickled Red Onions
Coleslaw
Directions
In a large bowl, whisk together mayonnaise, mustard, celery seeds, salt, sugar, pepper, apple cider vinegar, and lime juice.
Add the shredded cabbage, corn, and jalapeno. Mix thoroughly and keep aside in the fridge.
