From craving to table
Instructions
- 1
Pat the fish fillets dry and cut into 2-inch wide strips.
- 2
Set up a breading station: Place flour in one bowl, beat eggs in a second bowl, and combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in a third bowl.
- 3
Dip each fish strip in flour, then egg, then breadcrumb mixture. Press to adhere well.
- 4
Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Fry fish strips in batches, 2-3 minutes per side, until golden and cooked through. Drain on paper towels.
- 5
In a medium bowl, combine cherry tomatoes, cabbage, basil, and red onion. Toss with 2 tbsp olive oil, red wine vinegar, half the lemon zest, and a pinch of salt and pepper.
- 6
In a small bowl, whisk together mayonnaise, minced garlic, remaining lemon zest, and 1 tbsp lemon juice to make the aioli.
- 7
Warm the tortillas in a dry skillet or microwave.
- 8
To serve, layer fish in tortillas, top with tomato basil slaw, and drizzle with lemon garlic aioli.