4 talapia fish fillets (fresh or frozen)
Japanese bread crumbs (Panko)
shredded Monterrey cheese
3-4 roma tomatoes
1 bunch cilantro
Slice tilapia down the center, making two smaller fillets. Lightly dip the fillet in flour, then in a bowl of egg and finally coat it in Japanese bread crumbs.
Place the fish in a tray and leave in the refrigerator for 1/2 hour to allow the breading to stick.
Cook the fish in olive oil until both sides are a light brown.
Make pico de gallo salsa by finely chopping tomatoes, onions and cilantro. Combine ingredients.
Make sauce by combining equal amounts ranch dressing and chipotle sauce.
Serve fish in tortillas. Top with finely chopped cabbage, shredded cheese, sauce, pico de gallo or mango salsa and lightly spray with lime juice.
Mango Salsa (originally from Jan):
1 chopped and peeled mango, 1 red pepper, seeded and chopped; 1/4 c. thinly sliced green onions; 1 Tbsp olive oil; 1/2 tsp finely shredded lime peel; 1 Tbsp lime juice; 1 Tbsp vinegar; 1/4 tsp each salt and black pepper.
If you want, you can add a couple inches of chopped poblano pepper. You can use balsamic vinegar instead of regular but I have found there doesn't seem to be much taste difference. Also, sometimes I don't do the lime peel...mostly because I'm cheap. Which is the same reason we use regular vinegar and no poblano pepper. Both ways are good, I am not cheap enough to sacrifice taste.