BAKED FISH TACOS WITH MARGARITA SLAW ENJOY DAN:

BAKED FISH TACOS WITH MARGARITA SLAW by CHEF DAN:

Serves 4-6

FISH:

1 pound fish fillets (sauce as mahi mahi, tilapia, or cod) skin and bones removed, sliced into long 2-inch pieces

2 tablespoons sesame oil

1-1/2-cup Panko, lightly toasted

1/2-teaspoon chipotle powder

1/4-cup all-purpose flour

2 eggs

Sea salt to taste

MARINATED SLAW:

7 cups shredded purple cabbage

1/3cup fresh chopped cilantro

3 tablespoons sesame oil

3 tablespoon lime juice

1 tablespoon orange juice

1/2-teaspoon lime zest

1 shot Hornitos Nuestro Tequila

Dash smoked Tabasco chipotle pepper sauce

Sea salt and freshly ground black pepper to taste

SERVING:

Corn tortillas, warmed

Fresh snipped chives

Sour cream

Lime wedges

DIRECTIONS (PREHEAT OVEN TO 450 DEGREES)

1.   In three shallow dishes, stir in Panko, salt and chipotle powder in 1 dish

2.   Whisk the eggs in 2^nd dish, add flour to 3^rd dish.

3.   Roll each of fish in flour, then in egg dish and lastly the Panko.

4.   In a prepared baking sheet add the fish pieces.bake for 12-15 minutes,

5.   Flipping half way through. Remove and set aside.

SLAW:

1.   Place cabbage and cilantro in a bowl.

2.   In another bowl whisk oil, lime, orange juice, lime zest, tequila, and Tabasco.

3.   Pour over cabbage and toss to coat completely, season with S. &.P.

ASSEMBLE:

1.   Layer the slaw on top of warmed tortilla, top with baked fish, drizzle with sour cream, and sprinkle with chives.

2.   Serve with lime wedges.

ENJOY DAN:                                                      HALLELUJAH: