Spicy Tilapia with Serrano Aioli

Tillapia fillets or tacos, it doesn't matter, this spicy and tasty fish will be loved by your family. MORE + LESS -

Ingredients

1/4

cup sour cream

1/4

cup mayonnaise

tablespoons finely chopped green onions

tablespoons chopped fresh cilantro leaves

tablespoons fresh lime juice

clove garlic, crushed

serrano chile, stem removed, seeded and finely chopped

teaspoons ground cumin

teaspoons Spanish paprika

1 1/2

teaspoons packed brown sugar

1 1/2

teaspoons dried oregano leaves

teaspoon salt

1/2

teaspoon garlic powder

1/4

teaspoon ground red pepper (cayenne)

1/3

cup Progresso™ plain panko crispy bread crumbs

tilapia fillets (about 6 oz each)

tablespoons butter, melted

tablespoons vegetable oil

Corn tortillas

avocado, pitted, peeled and chopped

lime, cut into 8 wedges

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1

In small glass bowl, mix Aioli ingredients. Cover; refrigerate.
2

In shallow bowl, mix Spicy Bread Crumbs ingredients. Brush fish with 1 tablespoon of the butter. Coat fish on both sides with bread crumbs.
3

In 12-inch nonstick skillet, heat remaining 2 tablespoons butter and 1 tablespoon of the vegetable oil. Cook 2 fish fillets at a time 4 to 6 minutes, turning once, until temperature in thickest part of fillet reads 145°F. Serve fish with aioli. To make tacos, fill tortillas with cooked fish and avocado; top with aioli and serve with lime wedges.

Serve the fish fillets with your favorite cooked vegetables or a mixed green salad.
Serve these tilapia tacos in warm corn tortillas with the aioli; add avocado and lime juice.