YUM! These were fresh and crunchy (would never guess they were baked, not fried) fish tacos. What a great mid-week meal. Easy, fast and fresh. And fun to eat, no less.

Pan-Roasted Fish Tacos

I followed the recipe for the most part except I used whole wheat panko and omitted the mayo on the corn — used olive oil instead. I also added more heat to the panko/pepita coating, but that is just a personal preference. And finally, I couldn’t resist roasting a batch of hatch chiles.

Crack open a beer or, in my husband’s case, mix a fancy cocktail with tequila and mole bitters and dinner is served. Ole!