Tilapia Sandwich or Tacos

Serves 4

For Fish:

4 tilapia filets (about 6-8 ounces each)
4 limes, 1 zested and cut into wedges plus 3 left whole, divided
Salt and freshly ground black pepper
1 cup flour,
2 eggs, lightly beaten
½ sleeve saltine or Ritz crackers (about 2 cups of crumbs)
2 teaspoons Hungarian paprika
1 tablespoon Old Bay Seasoning
3-4 tablespoons extra virgin olive oil plus additional as needed

For Sandwich Assembly:

4 whole wheat hoagie rolls, split in half lengthwise
1 cup sour cream
1 chipotle in adobo, finely chopped plus a teaspoon or so of the adobo sauce
A few dashes hot sauce
1 small bag slaw mix
1 large beefsteak tomato, thinly sliced
1 ripe avocado, sliced
1 small red onion, sliced
Pre-heat oven to 400ºF or a broiler to high.
On a baking sheet cut open the hoagie rolls and lightly brush with olive oil. Set aside until step 11
Season the filets with the zest of one lime, salt and freshly ground black pepper. Cut the zested lime into 4 wedges and reserve for step 8
In a food processor grind together crackers, paprika, and Old Bay
Set up three plates on the counter: One with the flour, one with the eggs and the third with the ground cracker mix.
Bread the seasoned fish filets by first coating them in the flour, then in the egg, and finally in the crackers (give each filet a little press once it’s been through all three dishes to make sure everything sticks well).
Once all of the filets have been breaded, place a large skillet over medium-high heat and heat about 2 tablespoons of olive oil. Once the oil is hot (test it by sprinkling a small amount of flour into the pan – it should fry up a little rather than just sit on the surface), place the breaded filets in and cook until golden brown on each side and cooked through, 3-4 minutes per side (depending on the size of your pan, you may need to cook the fish in batches – if so, add more oil to the pan as needed).
Remove the cooked filets to a paper towel-lined plate and squeeze the wedges of lime over them so they soak up the lime juice while they’re still hot.
While the fish filets are cooking combine the sour cream, chipotle and dash of adobo sauce in a small bowl and set aside.
Next, in a medium-size mixing bowl, the juice the 3 remaining whole limes, and whisk together with a few dashes of hot sauce, honey, about 2 tablespoons olive oil and some salt and pepper. Toss the bag of slaw mix into the dressing and give it a toss to evenly coat.
Just before serving; place the split rolls onto a baking sheet and toast them in the hot oven until golden brown (don’t forget about them or they’ll burn!).
Slice the tomato, avocado, and red onion.
Once the fish is cooked, assemble the sandwich by spreading some of the chipotle sour cream onto each roll. Place a few slices of tomato, avocado, and onion on each roll. Top the veggies with a fish filet and serve with a scoop of slaw alongside or over the top.
Also fabulous as a fish taco, simply replace the hoagie bun with warmed soft taco shells.

Adapted from: Rachael Ray’s Official Website :: Tilapia Sammies  

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