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
6 very lucky people
bag shredded cabbage
2 1/2 teaspoons
diced chipotle chilies in adobo
Almond Crusted Tilapia:
Panko bread crumbs
olive oil, divided
ripe tomatoes, chopped
In This Recipe
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.