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Serves
6 very lucky people
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
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Ingredients
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Cilantro Slaw:
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1
bag shredded cabbage
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1/4 cup
mayonnaise
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1/3 cup
cilantro, minced
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2 tablespoons
lime juice
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2 1/2 teaspoons
vinegar
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2 teaspoons
sugar
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2
diced chipotle chilies in adobo
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1/2 teaspoon
salt
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Almond Crusted Tilapia:
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1/2 cup
almonds
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1/3 cup
coconut
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1/2 cup
Panko bread crumbs
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1 teaspoon
cumin
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1/2 teaspoon
cayenne
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1 teaspoon
salt
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1
egg, beaten
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1 tablespoon
water
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6
tilapia filets
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1/4 cup
olive oil, divided
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12
flour tortillias
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2
ripe tomatoes, chopped
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cilantro, minced
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lime wedges
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1/2 cup
sour cream
Directions
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In a large bowl combine all slaw ingredients. stir well. Cover and refrigerate until ready to serve.
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In a food processor place almonds, coconut and bread crumbs; pulse until finely chopped.
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In a shallow bowl, place bread crumb mixture, cumin, cayenne and salt; stir.
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In a shallow bowl combine egg and water, whisk together till incorporated.
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Dredge tilapia in egg mixture, then into the bread crumbs.
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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.
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To assemble: take a warm tortillia, add a heaping spoon of slaw. Top with several chunks of fish.
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Add chopped tomatoes, extra cilantro, a squeeze of lime and a drizzle of sour cream.
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Enjoy !!!!!!!!
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