1 cup plain Greek yogurt*
1/2 cup tightly-packed fresh cilantro*
1/4 cup freshly-squeezed lime juice*
1/2 teaspoon ground cumin*
1/2 teaspoon fine sea salt*
1/4 teaspoon freshly-cracked black pepper*
3 green onions (just the green parts)*
2 garlic cloves
1 jalapeño or more if you like the kick*
1 cup panko breadcrumbs*
2 teaspoons chili powder*
1 teaspoon garlic powder*
1 teaspoon ground cumin*
1 teaspoon fine sea salt*
1/2 teaspoon freshly-cracked black pepper*
1 egg, whisked
*may not be included in your Riverside Market Box
Mix all sauce ingredients together and set aside.
Spread the panko out on a baking sheet and pop in the oven for 5-8 minutes until it’s toasted and golden. (Keep a close eye on it so that the breadcrumbs do not burn!)
Then transfer the toasted panko to a bowl with the other seasonings and whisk to combine.
Cut the fish into 5cm pieces. Dip into a bowl of whisked egg, then press into the panko mix to coat.
Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until the fish is cooked through.
While you are waiting for the fish to cook, prep some salad or coleslaw ingredient.
Fill flour tortillas or corn tacos with the sauce, the salad or coleslaw ingredients and the fish.