Almond Crusted Tilapia Tacos with Cilantro Slaw

By • June 6, 2011 • 0 Comments



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
  1. In a large bowl combine all slaw ingredients. stir well. Cover and refrigerate until ready to serve.
  2. In a food processor place almonds, coconut and bread crumbs; pulse until finely chopped.
  3. In a shallow bowl, place bread crumb mixture, cumin, cayenne and salt; stir.
  4. In a shallow bowl combine egg and water, whisk together till incorporated.
  5. Dredge tilapia in egg mixture, then into the bread crumbs.
  6. 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.
  7. To assemble: take a warm tortillia, add a heaping spoon of slaw. Top with several chunks of fish.
  8. Add chopped tomatoes, extra cilantro, a squeeze of lime and a drizzle of sour cream.
  9. Enjoy !!!!!!!!

Tags: cilantro, fish, smoky, spicy

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