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Crispy Mexican Tacos with Tasty Tilapia
Although this fish tacos recipe is amazing with tilapia, you could use mahi-mahi if you prefer it. The fish is coated in breadcrumbs before being deep fried until it is crispy and delicious. As soon as the breadcrumbs are golden brown, the tilapia inside is done. The tacos also feature a spiced mayonnaise, some salsa, and a tasty homemade coleslaw recipe.
You can change these, if you like, perhaps swapping the spiced mayonnaise for some guacamole or some sliced avocado. The homemade coleslaw is also optional; you can use store-bought coleslaw if you want or even leave it out altogether. Sour cream and grated cheese are good in tacos too.
The point is this - the most important thing about this breaded tilapia tacos recipe is the tilapia. The basic ingredients are the hot, fried tilapia pieces and the tortillas and everything else is just used to boost the flavor and add different tastes and textures. If you prefer to keep your fish taco recipes simple, using just fish, tortillas, salad and your chosen sauce or dressing, that is fine. You can also serve these "family-style" which means laying out the tortillas, fish, mayonnaise, and other ingredients in different bowls and letting people assemble their own.
Breaded Tilapia Tacos with Homemade Coleslaw
Ingredients -
2 lbs tilapia filets, in 1 oz strips
4 tablespoons water
2 cups all-purpose flour
2 cups Panko breadcrumbs
3 lightly beaten eggs
8 whole wheat tortillas (or your favorite kind)
8 tablespoons tomato salsa
Vegetable oil, for frying
Chopped leaves from 1 bunch cilantro
Salt and black pepper, to taste
For the Spiced Mayonnaise:
½ cup mayonnaise
¼ teaspoon lime juice
2 teaspoons chili-garlic sauce
For the Coleslaw:
2 cups finely shredded white cabbage
¼ finely chopped onion
¼ shredded carrot
2 tablespoons vinegar
2 tablespoons white sugar
1 ¼ tablespoons salad oil
½ teaspoon salt
Preparation:
Combine the shredded cabbage, carrot, and onion.
Whisk the vinegar, sugar, salad oil, and salt together and pour this dressing over the cabbage mixture.
Leave the coleslaw in the refrigerator for an hour, so the flavors can blend well.
Combine the ingredients for the spiced mayonnaise and let it sit in the refrigerator until required.
Season the breadcrumbs with salt and pepper.
Dredge the pieces of fish in the flour, then in the beaten egg and finally in the breadcrumbs.
Deep fry in 375 degrees F vegetable oil in small batches.
Drain on paper towels and season with salt.
Toast the tortillas over an open flame, heat them in a dry skillet, or give them half a minute in the microwave, to make them pliable.
Spread some of the spiced mayonnaise over each one.
Top with the tomato salsa.
Divide the fish between the tortillas and add the coleslaw.
Sprinkle cilantro over each one.
Roll the tortillas up and serve.
(Serves 8)
Tilapia Fish Recipes
Photo Description:
This recipe can be as simple or as complex as you want it to be. Breading tilapia and deep-frying it is really easy and if you want to make the coleslaw and spiced mayonnaise, both of those can be made in advance, so you only have to focus on one thing at a time. You can see that whole wheat tortillas are used in the photo but it is really up to you which tortillas you like. Some people only eat flour tortillas and others enjoy corn tortillas. Just pick the ones you prefer. Coating the fish in breadcrumbs and deep-frying it gives these tilapia bites a hot, moist center and a crispy, delicious exterior.
