Pan-Fried Fish Tacos

Deep-fried fish tacos are way too much work for a weeknight (or, if I'm being honest, basically ever with life with a toddler).  But sauteed or baked fish just isn't quite as exciting.  These tacos are a good compromise -- the fish is pan-fried so it doesn't quite achieve deep-fried crispiness, but it's still got some good crunch without having to deal with a big pot of oil.  Crunchy radishes and Romaine lettuce make for great toppings alongside creamy avocado and easy Sriracha mayo.

Pan-Fried Fish Tacos (adapted from The Kitchn)

1/3 cup flour
1/4 cup + 1 T panko breadcrumbs
1 tsp chili powder or Arizona Dreaming seasoning
1 tsp kosher salt
Several grinds of black pepper
1 to 1-1/2 pounds white fish, such as cod, halibut, snapper, flounder, or tilapia
Olive oil

To serve: Warm corn tortillas, thinly sliced radishes, shredded Romaine lettuce, avocado, Sriracha mayo
For the Sriracha Mayo: Stir together a few spoonfuls of mayo with Sriracha and lime juice to taste.

1. Whisk together the flour, panko, chili powder, salt, and pepper on a shallow plate or dish.
2. Season the fish with salt and pepper, then toss to coat evenly in the breadcrumb mixture.
3. Heat a good pour of olive oil in a large non-stick skillet -- enough to generously coat the bottom.  When hot, add the fish and immediately use a flat spatula to press down on it so it adheres to the pan.  When the bottom is deeply golden brown, flip and cook the second side until deeply golden brown.  Transfer to a plate and repeat with any remaining fish.
4. Break the fish up into large chunks, then fill warm tortillas with the fish and toppings of choice.