Tilapia Fish Tacos with Tropical Salsa Dinner at the Zoo from www.dinneratthezoo.com
Description
This easy fried fish taco recipe is perfect for a quick and delicious weeknight dinner. Made with tilapia, a mild white fish, these tacos are crispy, flavorful, and satisfying. The fish is lightly breaded and fried until golden brown, then served in soft tortillas with a tangy slaw and a creamy cilantro lime sauce. This recipe is easy to customize to your liking, so feel free to add your favorite toppings or adjust the spice level to your taste.
Prep Time
The prep time for this recipe is approximately 20 minutes.
Cook Time
The cook time for this recipe is approximately 10 minutes.
Ingredients
For the fish: - 1 lb tilapia fillets - 1 cup flour - 1 tsp garlic powder - 1 tsp paprika - 1 tsp salt - 1/2 tsp black pepper - 1/2 cup milk - 1 egg - Oil for frying For the slaw: - 1/4 head of cabbage, thinly sliced - 1/4 red onion, thinly sliced - 1 jalapeno pepper, seeded and thinly sliced - 2 tbsp apple cider vinegar - 1 tbsp honey - Salt and pepper to taste For the cilantro lime sauce: - 1/2 cup sour cream - 1/4 cup chopped fresh cilantro - 1 lime, juiced - Salt and pepper to taste For serving: - 8-10 small flour tortillas - Lime wedges - Chopped cilantro
Equipment
- Large skillet or frying pan - Mixing bowls - Tongs - Slotted spoon - Paper towels
Method
1. In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper. In another shallow dish, whisk together the milk and egg. 2. Cut the tilapia fillets into small pieces, about 2-3 inches long. 3. Heat about 1 inch of oil in a large skillet or frying pan over medium-high heat. 4. Dip each piece of tilapia first in the flour mixture, then in the milk and egg mixture, and then back into the flour mixture, making sure to coat well. 5. Carefully place the breaded tilapia in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy. 6. Use a slotted spoon to remove the cooked fish from the pan and place on a paper towel-lined plate to drain excess oil. 7. To make the slaw, combine the sliced cabbage, red onion, and jalapeno pepper in a bowl. In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to coat. 8. To make the cilantro lime sauce, combine the sour cream, chopped cilantro, lime juice, salt, and pepper in a bowl. 9. To assemble the tacos, warm the tortillas in the microwave or on a warm skillet. Place a few pieces of fried tilapia in each tortilla, top with slaw and cilantro lime sauce, and garnish with additional cilantro and lime wedges if desired.
Notes
- Tilapia can be replaced with any white fish of your choice. - Adjust the spice level of the tacos by adding more or less jalapeno pepper to the slaw or sauce. - Leftover fried fish can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I use frozen tilapia for this recipe? A: Yes, frozen tilapia can be used. Thaw the fillets completely before using. Q: Can I bake the fish instead of frying it? A: Yes, the fish can be baked in a preheated 375°F oven for 12-15 minutes or until cooked through. Q: Can I use corn tortillas instead of flour tortillas? A: Yes, corn tortillas can be used if you prefer.
Recipe Tips
- Use a thermometer to ensure that the oil reaches the correct temperature before adding the fish. - To keep the slaw from becoming too watery, let it sit for at least 10 minutes before serving to allow the flavors to meld together. - If you don't have sour cream for the cilantro lime sauce, you can use plain Greek yogurt instead.
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