Tilapia Fish Tacos
These Tilapia Fish Tacos are fried to golden perfection with a crispy cornmeal crust, served with a red cabbage slaw, topped with avocado slices and a creamy fish sauce.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4 makes about 6-8 tacos
Calories: 398kcal
- vegetable oil for fying
- 1 avocado pitted and cubed or sliced
- 1 package 6 inch corn tortillas
OPTIONAL
- 1 cup queso fresco
- 2 roma tomatoes chopped
CREAMY FISH SAUCE
- ½ cup mayo
- ½ cup sour cream
- 1-2 tablespoon lime juice to taste
- ¼ teaspoon vinegar
- ¼ teaspoon chili powder
- salt and pepper to taste
SLAW
- 1 ½ cups red cabbage shredded
- ½ red onion thinly sliced
- 3 tablespoon cilantro chopped
- 2 teaspoon rice vinegar or white vinegar
- salt and pepper to taste
- 1 tablespoon lime juice
FISH
- 1 lb tilapia or cod, flounder, halibit, mahi mahi, grouper
- ¼ cup cornmeal
- ½ cup flour
- 2 eggs whisked
- paprika sprinkle over uncooked fish
- garlic powder sprinkle over uncooked fish
- 1 lemon cut in half
- salt and pepper to taste
FISH (OPTIONAL)
- ground cayenne pepper sprinkle over uncooked fish
Creamy Fish Sauce
Combine mayo, sour cream, chili powder, vinegar, lime juice, salt and black pepper to taste. Mix all together and refrigerate until ready to use.
Tilapia Seasoning and Coating
Rinse fish and cut down the middle horizontally and then in half. Sprinkle with paprika, garlic powder and salt and pepper on both sides. If using cayenne pepper, sprinkle on one side. Mix cornmeal and flour together in a bowl. Whisk eggs.Coat fish pieces by dipping pieces in eggs first and then cornmeal mixture.
Serving: 4g | Calories: 398kcal | Carbohydrates: 14g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 174mg | Sodium: 360mg | Potassium: 908mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1320IU | Vitamin C: 45.5mg | Calcium: 262mg | Iron: 1.9mg