Author Notes
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
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Ingredients
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1/2 cup
Panko breadcrumbs
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1/2 cup
Cornmeal
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1
Egg (beaten)
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1/2 pound
Tilapia fillet
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2 tablespoons
Canola oil
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6
Corn & wheat mini tortillas
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1/4 cup
Jalapenos (thinly sliced)
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1/2 cup
Pickled shredded daikon & carrots
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1/2 cup
Sour cream
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1 tablespoon
Sriracha hot sauce
Directions
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Cut each tilapia fillet into 3 small pieces (1 fillet should yield 3 tacos)
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Crack & beat egg into a mixing bowl. Dip fish pieces into egg wash. Dredge fish into mixture of cornmeal and panko.
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Pan fry the fish fillets with 3 tablespoons of canola oil until golden and crunchy. Place onto paper towel to absorb extra oil.
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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.
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