Description
After eating delicious fish tacos at local restaurants, I’ve combined my favorite aspects into this one fresh recipe for crispy tilapia tacos.
Ingredients
- 1 cup shredded red cabbage, or more to taste
- 1 carrot, shredded
- 1 green apple, shredded
- 2 each green onions, chopped
- ¼ cup chopped fresh cilantro, or to taste
- 2 small limes, juiced
- ½ cup mayonnaise
- 1 clove garlic, crushed, or more to taste
- 1 teaspoon lemon juice
- ½ teaspoon ketchup
- 1 pinch salt to taste
- ½ cup all-purpose flour
- 1 large egg, beaten
- ½ cup panko bread crumbs
- 1 pinch ground cumin, or to taste
- 1 pinch salt and ground black pepper to taste
- 1 ½ cups vegetable oil for frying
- 2 each tilapia fillets
- 8 (6 inch) corn tortillas, warmed
- 3 each thinly sliced radishes
- 1 lime, cut into wedges
Instructions
- Combine cabbage
- carrot
- apple
- green onions
- cilantro
- and lime juice for slaw in a bowl. Combine mayonnaise
- garlic
- lemon juice
- ketchup
- and salt for sauce in a separate bowl.
- Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko
- cumin
- salt
- and pepper in a third bowl.
- Heat oil in a deep saucepan over medium heat.
- While oil is heating
- clean and dry tilapia and cut into 2-inch pieces. Dredge in flour
- then egg
- then panko mixture.
- Lower fish carefully into the hot oil. Fry until golden brown on both sides
- 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
- Fill tortillas with fish. Top with slaw
- mayonnaise sauce
- and radishes. Serve with lime wedges.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4