Crispy Fish Tacos

Name: Crispy Fish Tacos
Total time: 2 h 35 min
Yield: 4
Cuisine: American, Latin America, Mexican, Central America, North America
Ingredients: 24 ozs Tilapia (skin removed); 0.5 cup Lime juice; 1 cup Oil (for frying); 0.333 cup flour; 2 fresh eggs (lightly beaten); 2 cups Panko (breadcrumbs); salt (to taste); freshly ground Black pepper (to taste); 1 cup light Sour cream; 0.5 cup Adobo sauce (from chipotle peppers); 2 Tbsps freshly squeezed Lime juice; 0.25 tsp Cumin; 0.5 tsp Chili powder; 0.5 tsp Old Bay seasoning; salt (to taste); freshly ground Black pepper (to taste); 1 Cabbage (cored and shredded); 2 ripe Tomatoes (rinsed; trimmed and sliced); 2 ripe Avocados (pitted and sliced); 2 fresh Limes (cut into wedges); 8 Flour tortillas (warmed)

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 2 h. 35 min.

Ready in

Ingredients

for

servings

Ingredients: 24 ozs Tilapia (skin removed); ½ cup Lime juice; 1 cup Oil (for frying)

For Breading: 0.333 cup flour; 2 fresh eggs (lightly beaten); 2 cups Panko (breadcrumbs); salt (to taste); freshly ground Black pepper (to taste)

For Dressing: 1 cup light Sour cream; ½ cup Adobo sauce (from chipotle peppers); 2 Tbsps freshly squeezed Lime juice; ¼ tsp Cumin; ½ tsp Chili powder; ½ tsp Old Bay seasoning; salt (to taste); freshly ground Black pepper (to taste)

For Toppings: 1 Cabbage (cored and shredded); 2 ripe Tomatoes (rinsed; trimmed and sliced); 2 ripe Avocados (pitted and sliced); 2 fresh Limes (cut into wedges); 8 Flour tortillas (warmed)

How healthy are the main ingredients?

Sour cream egg salt Cumin Cabbage Tomato

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Preparation steps

Rinse the tilapia under cold running water and pat completely dry with paper towels. Cut the fillets into chunks. Place the fish in a shallow dish and drizzle with lime juice; cove, and refrigerate for at least 2 hours.

For Dressing:

In a medium bowl, combine sour cream and adobo sauce. Stir in the lime juice, cumin, chili powder, Old Bay® seasoning, salt and pepper to taste. Cover, and chill in the refrigerator until ready to use.

For Breading:

Place the flour, eggs and panko breadcrumbs in three separate shallow dishes. Season the fish to taste with salt and pepper. Dip the fish pieces into the flour first, shaking off any excess flour. Next dip the flour coated pieces into the beaten egg and lastly into the panko. Gently press the panko crumbs onto the fish pieces.

To Cook:

Pour oil into a skillet to a depth of 1/4-inch. Heat the oil to 365º F over medium heat. Cook the fish until cooked through and golden brown, about 7 to 10 minutes. Drain on absorbent paper towels.

To Assemble:

Place the tortillas on a flat work surface, spread a thin layer of dressing on each tortilla. Divide fish between tortillas. Top with cabbage, tomatoes and avocado. Drizzle generously with remaining dressing. Serve with lime wedges.