tasty tilapia tacos
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!
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prep time
15 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 1/2 to 2 pounds tilapia fillets (3 -4 filets), cut in half lengthwise
- EGG DIP
- 1 large egg
- 3 tablespoons milk
- 1 1/2 teaspoons taco seasoning mix (from a 1.25 ounce envelope, reserve the rest for remainder of recipe)
- 2 - 3 dashes hot pepper sauce
- DREDGE
- 2/3 cup yellow cornmeal
- 1/2 cup flour
- 1 1/2 teaspoons taco seasoning mix
- SOUTHWESTERN SLAW:
- 1 bag (16 ounces) shredded cabbage with carrots
- 3 large plum tomatoes, finely diced
- 1/3 cup diced red onion
- 1/2 teaspoon dried cilantro flakes (or equivalent of fresh, chopped)
- 3 tablespoons fresh squeezed lemon juice
- 1 cup mayonnaise
- 1/4 cup vegetable oil
- 2 teaspoons taco seasoning mix
- 5 teaspoons vegetable oil
- 8 - flour tortillas
- GARNISHES:
- 1 cup shredded mexican cheese blend
- 1 large haas avocado, peeled, pitted and thinly sliced
- cup chopped fresh cilantro
- - finely diced roma tomato
- - finely diced red onion
How To Make tasty tilapia tacos
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Step 1Cut the tilapia filets in half lengthwise. Set aside.
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Step 2Make the egg dip: Combine all egg dip ingredients in a shallow bowl. Set aside.
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Step 3Make the dredge: Combine all dredge ingredients in a shallow dish. Set aside:
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Step 4Line 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.
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Step 5Dip 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.
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Step 6Cover and refrigerate for 1/2 hour.
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Step 7Meanwhile, make the slaw: Combine all slaw ingredients in a large bowl. Cover and refrigerate until ready to assemble tacos.
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Step 8Place 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.
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Step 9Warm the flour tortillas in the microwave by covering with a damp towel and microwaving on HI for 10 to 20 seconds.
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Step 10Assemble 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.
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Step 11If desired, garnish with fresh chopped cilantro, diced tomato and diced red onion.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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