Panko Fish Tacos

Tartar Sauce; Puree mayonnaise, tomato, lime juice, jalapeno, and Dijon in a blender or food processor until smooth; chill until serving.

Fish: Prepare fish by cutting fillets into 1 x 3-inch strips; season with salt and pepper.

Combine eggs and milk in a shallow dish. Place flour on a plate and panko on another plate. Dredge each fish strip in flour, tapping off excess, then dip each strip in egg mixture, letting excess drip back into dish. Coat strips with panko, pressing crumbs to adhere.

Heat 1/2 cup oil to 360 degrees F in a saute pan. Fry half of the fish strips on both sides until golden, turning once, about 6 minutes total. Transfer fried fish to a baking sheet; keep warm in a 200 degrees F oven. Repeat with remaining fish strips.

Fry each tortilla in 1/2 tsp. oil in a skillet. Assemble tacos with fish and slaw. Top tacos with tartar sauce and Cabbage Slaw.

Cook's Notes: This fun recipe can turn even the humblest of fillets into a taco-terrific dinner in no time!

Many types of fish will work for these tacos, as long as it's a firm fish with white flesh. Tilapia, flounder, cod, or catfish all are good choices.