Almond Crusted Tilapia Tacos with Cilantro Slaw

By motherchic • June 6, 2011 • 0 Comments

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Author Notes: I have been making variation of fish tacos for years. We do not live in an area that offers much street food, so we have had to adapt:)
I like this recipe with the touch of sweet combined with the smoky & spiciness of the slaw. I have pan fried the fish, just used spices and grilled it. Add ripe fresh tomatoes, extra cilantro, a squeeze of lime and a drizzle of sour cream and you are about to embark on a bite of pure bliss - motherchic

Serves 6 very lucky people

Cilantro Slaw:
1 bag shredded cabbage
1/4 cup mayonnaise
1/3 cup cilantro, minced
2 tablespoons lime juice
2 1/2 teaspoons vinegar
2 teaspoons sugar
2 diced chipotle chilies in adobo
1/2 teaspoon salt
Almond Crusted Tilapia:
1/2 cup almonds
1/3 cup coconut
1/2 cup Panko bread crumbs
1 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon salt
1 egg, beaten
1 tablespoon water
6 tilapia filets
1/4 cup olive oil, divided
12 flour tortillias
2 ripe tomatoes, chopped
cilantro, minced
lime wedges
1/2 cup sour cream

In a large bowl combine all slaw ingredients. stir well. Cover and refrigerate until ready to serve.
In a food processor place almonds, coconut and bread crumbs; pulse until finely chopped.
In a shallow bowl, place bread crumb mixture, cumin, cayenne and salt; stir.
In a shallow bowl combine egg and water, whisk together till incorporated.
Dredge tilapia in egg mixture, then into the bread crumbs.
Add some of the olive oil into a large skillet, heat; add fish. Pan fry until cooked through and tender. Repeat until all the fillets are cooked.
To assemble: take a warm tortillia, add a heaping spoon of slaw. Top with several chunks of fish.
Add chopped tomatoes, extra cilantro, a squeeze of lime and a drizzle of sour cream.
Enjoy !!!!!!!!