Crispy Tilapia Tacos recipe
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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
Nutrition Info
- 598.3 caloriescarbohydrate: 59.3 gcholesterol: 77.4 mgfat: 34.4 gfiber: 7.1 gprotein: 20.5 gsaturatedFat: 5.3 gservingSize: -sodium: 400.6 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Crispy Tilapia Tacos
Directions
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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.