These Inside-Out Fish Tacos turn out to be more like an enchilada-style fish taco casserole.
Inside-Out Fish Tacos
Yield: 6 servings
Prep Time: 30 min
Cook Time: 30 min
1/2 cup dried breadcrumbs
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 1/2 pounds firm white fish, such as halibut, sea bass or orange roughy
6 medium flour tortillas
1 large tomato, sliced
1 medium yellow onion, chopped
12 ounces shredded Monterey Jack cheese
Ranch dressing or sour cream
1. Preheat oven to 350 degrees.
2. Mix together bread crumbs, chili powder, salt, pepper, and cumin. Cut fish into 6 serving-size pieces. Dip each piece of fish into breadcrumb mixture. In a skillet, heat some oil. Fry 5 minutes on each side, or until golden brown.
3. Spray 9x13-inch baking dish with cooking spray. Place a layer of three tortillas in bottom of dish. Arrange fish on top of tortillas. Place sliced tomatoes, chopped onion, and some salsa on top of fish. Sprinkle with 4 ounces of cheese. Cover with three remaining tortillas. Place another layer of tomatoes, onion and salsa on top. Sprinkle with remaining cheese. Bake for 20 minutes.
4. Cut into 6 servings. Place shredded cabbage on plate and top with a serving of fish taco. Serve with ranch dressing or sour cream. Serve with additional salsa, sliced avocados or guacamole and warm flour tortillas.
*This dish may be prepared earlier in the day, covered and refrigerated until baking.
SOURCE:: RecipeGirl.com (via California Sol Food, Junior League of San Diego's cookbook)