Yield
4 servings (serving size: 2 tacos)

How to Make It

Step 1

To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.

Step 2

To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.

Step 3

Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.

Step 4

Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.

Step 5

Beer note: Lager is the white wine of beer--perfect with spicy foods or fish dishes. Pop open a Caribbean Red Stripe Lager ($50 for a six-pack), with its subtle aromas of sweet malt, grain, and fresh hay. It's delicate, yet refreshing against the jalapeño heat. The light, fluffy texture is also a nice contrast to the crunch of the fish. --Jeffery Lindenmuth

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