Tuesday, June 9, 2009

Tilapia Fish Tacos with White Sauce

Time for My Favorite Taco, hands down.

For the toppings, I prepared
-shredded cabbage
-avocado slices
-pico de gallo (chopped onion, tomato, jalapeno, cilantro, lime juice, seasonings)
-white sauce (1/2 c. or so mayo, lime juice to taste, finely minced jalapeno, salt, pepper, pinch of cayenne)
-cheese, if you must
-Corn tortillas (while not as sturdy as flour tortillas) are the best match for the tacos, I think.

You can cook the fish any way you like, but I especially like frying as it lends a nice crunchy texture to the tacos. For the fish:
  1. Set up a breading station: 1 bowl with 2 beaten eggs and a pinch of salt, 1 bowl with flour, and 1 bowl with panko bread crumbs.

    Pan fry in a about 1/2-inch canola oil.
  2. Heat some oil (about 1/2-inch high) in a cast iron pan or dutch oven.
  3. Pat dry 3-4 tilapia filets and cut into strips. Dip in flour, then egg, then panko.
  4. When oil is shimmering, add breaded fish and cook a couple of minutes on each side, depending on size of fish. I also hedged my bets by frying a few chicken tenders, just in case the kids revolted. Happily for me, they liked them both.


Jessica said...

Y.U.M.M.Y! all I have to say.

amanda said...

This is not a good blog to read when you didn't eat enough for breakfast and it's almost lunchtime and you know there's not much to eat in the kitchen for lunch.

My mouth is watering. My stomach is grumbling.

I am continuously copy-and-pasting your recipes onto my recipe word doc for when I get home and actually have decent ingredients, like fish and jalapeƱos. I can't wait.

Amy said...

sounds wonderful!

Monika Borua said...

Very nice and informative blog posting. Among all the fish, tilapia fish is Awesome! Tilapia fish farming is very profitable and easy. I like tilapia fish dish very much for it's unique taste and nutritional value.