If a banh mi and a taco had a love child, this would be it. A cornmeal and panko crusted tilapia marries with the banh mi trifecta of jalapenos, pickled daikon/carrots, and cilantro for a southeast inspired version of the fish taco. For more recipes: www.juicypeachdiaries.com —Tian Lee
Corn & wheat mini tortillas
Jalapenos (thinly sliced)
Pickled shredded daikon & carrots
Sriracha hot sauce
In This Recipe
Cut each tilapia fillet into 3 small pieces (1 fillet should yield 3 tacos)
Crack & beat egg into a mixing bowl. Dip fish pieces into egg wash. Dredge fish into mixture of cornmeal and panko.
Pan fry the fish fillets with 3 tablespoons of canola oil until golden and crunchy. Place onto paper towel to absorb extra oil.
Place tortillas into microwave for 15-20 seconds to warm them. Place fish on top of tortillas. Assemble with garnishes and toppings: sirracha crema, pickled carrots and daikon, cilantro and jalapenos.