Panko Breaded Fish Tacos with Pineapple Slaw

We're moving in two weeks, so I'm on a mission to clear out everything in our freezer and pantry. I had some panko crumbs that I've been putting off using because they're messy and I don't like to fry.  However, these were so good...I bought more panko crumbs.  Oops.  I'll use them this week with that chicken I need to get rid of!

First, I defrosted some tilapia fillets.  Sliced them into "fingers" and rolled each one in flour, then egg, then the panko crumbs.  Just scramble a few eggs in a bowl, and add a tablespoon of water.
Once the fish was coated in crumbs, I fried them in vegetable oil until they were golden brown.  Removed them from the oil onto a plate loaded with napkins to soak up the extra oil.

In a bowl, I combined finely shredded cabbage, diced green onions, diced pineapple, and diced tomatoes.  Added a tablespoon or so of jalapeno ranch dressing and stirred until everything was coated.
While doing this, I had some tortillas heating on a griddle.  I heat them until they get a little crispy.  No oil needed.

Once everything is ready, assemble the tacos, fish first, then slaw, some slivered jalapenos, sliced avocado, and feta cheese! Bam.  Serve with your choice of sides.  We did black beans and baked potatoes.