CRISPY TILAPIA TACOS

Crispy Tilapia Tacos image

After eating delicious fish tacos at local restaurants, I've combined my favorite aspects into this one fresh recipe for crispy tilapia tacos.

Provided by Erin Schwane

Categories Main Dish Recipes Taco Recipes

Time 40m

Yield 4

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 59.3 g, Cholesterol 77.4 mg, Fat 34.4 g, Fiber 7.1 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 400.6 mg, Sugar 7.4 g