Ingredients & Directions
- 1 lime
- 1 egg
- 1 tablespoon water
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 pound flounder or other flaky white fish fillets, cut into large chunks
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
Heat the oven to 400°F. Grate the zest and squeeze the juice from the lime. Beat the egg and water in a small bowl with a fork.
Stir the lime juice, lime zest, cilantro, garlic and oil in a medium bowl. Add the fish and toss to coat. Season the fish as desired.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Repeat with the remaining pastry sheet.
Divide the fish mixture among the bottom halves of the pastry squares. Brush the side edges of the pastry squares with the egg mixture. Fold the pastry down over the filling and press the sides to seal, leaving the bottom unsealed. Place the pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown and the fish mixture is cooked through. Let the pastries cool on the baking sheets on wire racks for 5 minutes.
Serving Suggestion: Top these tacos with your favorite fish taco toppings- sour cream, salsa, guacamole, shredded cabbage and/or chopped red onion.