- 1 medium red onion, finely sliced
- ½ cup red wine vinegar
- ½ cup warm water
- ½ tsp. sugar or substitute
- Salt, to taste
- 2 eggs
- 1/4 cup milk
- 1½ – 2 cups panko bread crumbs
- Salt and pepper
- 2-3 tilapia fillets (3/4 to 1 pound), cut into 1 inch wide by 2-3 inches long strips
- Oil (vegetable or olive)
- 2 ripe avocados
- Juice of 1 lime
- 2 tsp. Olive Oil
- 1 tsp. minced garlic
- Tabasco (optional)
- 3 scallions (whites and greens), diced
- Salt and pepper
- 1 package of 12 small flour tortillas
- 1 cup Mexican-mix shredded cheese
Place sliced onions in a medium bowl. Add ½ cup vinegar, ½ cup warm water, sugar and salt. Mix with hands to immerse onions as much as possible. Let stand for at least 30 minutes, turning onions once, to make sure that all onions receive the picking treatment. Drain and set aside.
Beat two eggs and milk in a shallow plate or pie/cake pan. Put panko crumbs in another shallow plate or pan, mixing in LIBERAL amounts of salt and pepper. (The seasonings disappear in the frying, so add more than you normally might.)
Heat oil (enough to reach halfway up the side of the fish – 1/4 inch?) in a large skillet over medium high heat. Dip fish pieces first in egg wash, then in panko crumbs. Add fish in batches, so as not to crowd the pan. Fry until deep golden color (2-3 minutes) and flip (2 minutes). When done, remove from pan and let sit on paper towels to drain any excess oil.
While fish is cooking, peel avocados and smash in a medium bowl. Add scallions, garlic, olive oil, lime juice, Tabasco, salt and pepper to taste. Mix well. (This is a great guacamole dip, by the way!)
Just before serving, wrap tortillas in a damp cloth or a few layers of dampened paper towels and microwave on high for 30-45 seconds, reheating throughout the meal as necessary.
To serve, assemble a flour tortilla with 2-3 pieces of fish, topped with avocado spread, pickled onions, grated cheese and salsa. Add extra Tabasco or other Mexican sauce for more pizzazz!