image

This dish is bursting with flavours of the Caribbean, Latin and South America, golden corn tortillas filled with crispy fried tilapia and a generous topping of our creamy spicy coleslaw make this dish irresistible. Aromatic cilantro in place of chopped lettuce give these tacos a refreshing tropical taste.

Fried Tilapia:

3 tilapia filets, cut into 3 inch pieces

Juice of 1 lime

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon dried Caribbean thyme

½ teaspoon dried oregano

Pinch of black pepper and salt

1 cup flour

¼ cup yellow cornmeal

Oil for deep frying

Slice tilapia filets and rinse in half of lime juice and cold water, drain well then add all dry seasonings except salt and black pepper. Add remaining lime juice and coat each piece of fish well with seasonings.

Cover and let marinate in fridge for half hour.

In a large dish toss flour, cornmeal, salt and black pepper together. Heat cooking oil in large frying pan, to medium high heat.

Working in two batches, coat each piece of tilapia well in flour mixture and fry for about 2 minutes each side or until light golden brown.

Remove and drain on paper towels.

Spicy Coleslaw:

2 cups shredded cabbage, red and  green if possible

1 cup grated carrot

1 chopped spring onion

A handful cilantro

½ teaspoon finely chopped jalapeno pepper seeds optional

4 tablespoons mayonnaise

2 teaspoons apple cider vinegar

1 teaspoon sugar

Salt and pepper to taste

In a medium bowl whisk mayonnaise, cider vinegar, sugar, salt and pepper. Toss in all vegetables mix well.

fishtacoscoll

To assemble:

4-6 corn tortillas

1 small tomato chopped

1 avocado sliced thinly

1 cup fresh cilantro leaves

Heat tortillas in oven for about 5 minutes on low heat.

Place some coleslaw in centre of each tortilla and top with a few pieces of fried tilapia, garnish with a generous handful of cilantro, avocado slices, chopped tomato.

Enjoy!

*Pairing wine with fish tacos is very easy: the deep fried fish requires a wine with good acidity and alcohol to balance the oilyness. The avocado and the coleslaw requires fruity notes. I would highly recommend a Bianco di Custozza from Italy or a good Pinot Grigio from Veneto.

Print Friendly
Please like & share:
About the Author