When Elsie and I were discussing what appetizers to make for our back porch party for some reason I had fish tacos on my mind. I love fish tacos. So that’s not all that surprising. But fish tacos aren’t really an appetizer, no, are they? But what if they were MINI fish tacos. Now we’re talking right.
2 fish fillets (any kind you prefer, I like Tilapia)
1/3 cup Panko bread crumbs
enough oil to fry the tortillas (2-3 cups, depending on your pan size)
1/3 cup mayo
1/3 cup sour cream (or greek yogurt) plus more for serving
2 tablespoons rice vinegar
1 teaspoon sugar
3 garlic cloves
1/2 head purple cabbage
1/4 cup cilantro
For the slaw slice up the cabbage into fine shreds. Mince the garlic. In a small bowl whisk together the mayo, sour cream, vinegar and sugar. Add a little salt and pepper to season. In a gallon size zip lock bag (or large mixing bowl) combine the mayo dressing with the cabbage and garlic, mix well. Store until you are ready to garnish the tacos.
For the fish whisk together the eggs and pour onto a plate with a lip (so the egg doesn’t spill over). Dip the fish fillets in the egg, coating both sides then coat in Panko bread crumbs. Season with a little salt and pepper. Lay the fillets in a buttered baking dish and bake at 375°F until cooked through. Remove from oven and cut into bite size pieces, trying not to disturb the bread crumbs as you do.
*You may be able to find mini corn tortillas. If you cannot find any in your area simply buy regular size corn tortillas and use a round cookie cutter to cut them into the size you need. Fry in enough oil so they can float for a few minutes on each side, so that they become crispy (like a tortillas chip).