Tilapia Fish Tacos

If you know me, you know I have a long standing war with fish. For some strange reason, I try to like it, and when I taste it, I immediately dislike it. I’ve tried so many different type of fish in an attempt to like it. Why would i go through so much trouble? Fish is good for you, for starters. Also, my wife is a certified fish lover, which means I must try to incorporate some kind of fish into my repertoire for her. It may sound weird to you, but my biggest gripe with fish is that it’s too fishy. I was hopelessly lost, until a co-worker suggested I try Tilapia. After a quick search, I discovered that Tilapia is the 5th most important fish, in fish farming. Due to their large size and how quickly they grow.

What you’ll need:

4 tilapia filets

8 corn tortillas, toasted

2 eggs

1/2 cup of parmesan cheese

1 tablespoon of lemon pepper

1 cup of panko bread crumbs

1/2 pound healthy style coleslaw (that’s the vinegar based, NOT cream based, buy it in your deli aisle)

2 chipotles, pureed

1/2 cup mayonnaise

1/2 bunch Cilantro, roughly chopped

Misenplace:

In a shallow dish, beat the eggs.

In a separate shallow dish, add the bread crumbs, lemon pepper and cheese, mix together.

Puree the chipotle peppers in a food processor, and add the mayo, mix until thoroughly combined.

Wash, destem, and roughly chop the cilanto, don’t go crazy, we want to be able to tell it’s cilantro were using.

For the recipe:

Set up your work station for the process of coating the fish, it should go:

Fish (lightly salted) > beaten Eggs (salted and peppered) > Panko mixture > clean, dry platter.

 Using your left hand, dip the fish into the eggs and coat completely, allow the fish to drain a second, and place into the panko. Using your right hand coat the fish with the dry bread crumbs, panko is kinda a pain, you have to give it a good smoosh to fully coat. Remove fish and allow to rest on the platter.

In a pan, heat 2 tablespoons of olive oil, and 2 tablespoons of butter.

Place the fish into the hot oil, laying it away from you, no need to burn your hand, or eyebrows.

Cook the tilapia on low medium heat for 2 minutes each side, just until cooked through and the coating is golden brown.

Remove from the pan, and allow to drain on a platter, lined with paper towels.

Now were going to assemble our tacos, first, spread a generous amount of mayonnaise on the bottom.

Next, place a good handful of the coleslaw, dont be shy, it adds a good contrast of flavor.

Now slice your fish in half down vertically, and cut each half into four pieces. Place the fish on top of the coleslaw carefully.

(sorry, no picture here)

Top each taco with a small pinch of the cilantro.

and

and

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4 Comments Add yours

  1. lemon pepper (googles…) i never knew that existed, and i’m pretty keen on home cooking. thanks for sharing – it looks delicious 🙂

    1. Oh man, lemon pepper is the king of seafood! Not a problem, i must admit, it was very good 😀

  2. sani panini says:

    Everything looks so good!

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