Crispy Fish Tacos

Directions

1. 1

   Prepare the Breading Stations: Place the flour in one shallow dish. In a second shallow dish, combine the breadcrumbs, paprika, and oregano. Beat the egg in a third shallow dish.

2. 2

   Coat the Fish: Pat the whiting fillets dry with paper towels. Dip each fillet into the flour, shaking off excess. Next, coat the fillets with the beaten egg, and finally, dredge them in the breadcrumb mixture, pressing gently to adhere.

3. 3

   Cook the Fish: Heat the oil in a non-stick skillet over medium heat. Cook the fillets for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

4. 4

   Assemble the Tacos: Warm the taco shells according to package instructions. Slice the cooked fish into bite-sized pieces.

5. 5

   Build the Tacos: Place a few pieces of fish in each taco shell. Top with chopped lettuce, slaw mix, avocado and pickled onions. Drizzle with sweet chili aioli and season with a pinch of sea salt.

6. 6

   Serve: Garnish with lemon slices on the side for a fresh squeeze of citrus. Enjoy immediately!