Tasty Tilapia Tacos

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By Susan Bickta
from Kutztown, PA

I recently attended the U.S. Oyster Festival in Leonardtown, Md. They had a vast array of food trucks serving many different varieties of fresh Maryland seafood. A seafood lovers dream! I always wanted to try fish tacos and when I saw one food truck had them on the menu, I decided to try one. So glad I did! Their fish taco was delicious..... and this is my own version of that delicious treat!

serves 8
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients

  • 1 1/2 to 2 lb
    tilapia fillets (3 -4 filets), cut in half lengthwise
  • EGG DIP
  • 1 lg
    egg
  • 3 Tbsp
    milk
  • 1 1/2 tsp
    taco seasoning mix (from a 1.25 ounce envelope, reserve the rest for remainder of recipe)
  • 2 - 3 dash
    hot pepper sauce
  • DREDGE
  • 2/3 c
    yellow cornmeal
  • 1/2 c
    flour
  • 1 1/2 tsp
    taco seasoning mix
  • SOUTHWESTERN SLAW:
  • 1 bag
    (16 ounces) shredded cabbage with carrots
  • 3 lg
    plum tomatoes, finely diced
  • 1/3 c
    diced red onion
  • 1/2 tsp
    dried cilantro flakes (or equivalent of fresh, chopped)
  • 3 Tbsp
    fresh squeezed lemon juice
  • 1 c
    mayonnaise
  • 1/4 c
    vegetable oil
  • 2 tsp
    taco seasoning mix
  • 5 tsp
    vegetable oil
  • 8
    flour tortillas
  • GARNISHES:
  • 1 c
    shredded mexican cheese blend
  • 1 lg
    haas avocado, peeled, pitted and thinly sliced
  • c
    chopped fresh cilantro
  • finely diced roma tomato
  • finely diced red onion
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How To Make

  • 1
    Cut the tilapia filets in half lengthwise. Set aside.
  • 2
    Make the egg dip: Combine all egg dip ingredients in a shallow bowl. Set aside.
  • 3
    Make the dredge: Combine all dredge ingredients in a shallow dish. Set aside:
  • 4
    Line a large baking sheet with aluminum. Line up the prepared fish, dip and dredge on kitchen counter: fish first, then dip, then dredge and last the prepared baking sheet.
  • 5
    Dip each fish filet in the egg dip, shaking off excess. Then coat generously with the dredge. Place dredged fish pieces in a single layer of the prepared baking dish.
  • 6
    Cover and refrigerate for 1/2 hour.
  • 7
    Meanwhile, make the slaw: Combine all slaw ingredients in a large bowl. Cover and refrigerate until ready to assemble tacos.
  • 8
    Place a 12-inch non-stick skillet over medium high heat. Add the 5 tablespoons oil and heat through. Add the dredged tilapia filets, cook 5-6 minutes. Turn and cook another 5 minutes or until fish flakes easily and has a nice browned crispy crust. If necessary, cook in batches, keeping cooked fish warm in a 300 degree F. oven until ready to serve.
  • 9
    Warm the flour tortillas in the microwave by covering with a damp towel and microwaving on HI for 10 to 20 seconds.
  • 10
    Assemble tacos: Place warm tortilla on serving plate. Place 1 piece of tilapia on tortilla, covering 1/2 of tortilla. Top with desired amount of slaw and 1 or 2 slices of avocado. Fold in half and serve.
  • 11
    If desired, garnish with fresh chopped cilantro, diced tomato and diced red onion.

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