½ cup dry breadcrumbs
1 tsp chili powder
½ tsp salt
½ tsp pepper
¼ tsp ground cumin
1 ½ lbs firm white fish, such as halibut, sea bass or orange roughy
6 medium flour tortillas
1 large tomato, sliced
1 medium yellow onion, chopped
¾ lb 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 9×13″ 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 ¼ lb. 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.
Recipe Source: California Sol Food, Junior League of San Diego’s cookbook
*This dish may be prepared earlier in the day, covered and refrigerated until baking.
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“I was surprised at how the recipe turned out. It was more like an enchilada-style fish taco casserole. My 6 year old dubbed it ‘outstanding’ (minus the cabbage). We’ll make this one again.”
-San Diego, CA