CRISPY TILAPIA TACOS
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
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
GRILLED TILAPIA FISH TACOS WITH ADOBO SAUCE
OMG! I made these grilled tilapia fish tacos on the outside grill and topped them with adobo sauce, cabbage, avocado, tomatoes, cilantro & onion and roasted corn on the cobb. They were so omg yummy, not to mention they were quick and very easy to make. I made them for my family and friends over the weekend bbq party I had. I served them with pinto beans and paired the dish with blended margaritas. These tacos were so yummy and everyone loved them so much, I thought I'd share them with you.
Provided by Chef Boggio
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
- Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
- Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
- To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
- The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
- Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!
Nutrition Facts : Calories 930.9, Fat 46.3, SaturatedFat 12.4, Cholesterol 87.8, Sodium 1048.2, Carbohydrate 94.1, Fiber 11.3, Sugar 10, Protein 39.2
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