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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 !!!!!!!!
- This recipe was entered in the contest for Your Best Street Food