I first heard of fish tacos when I was in college. If you live on the West Coast, you probably think it’s insane that I could go that long without knowing such a thing existed, but it’s true. To be honest, I wasn’t really excited about trying them either…mainly because I like my tacos beefy and cheesy, not fishy….or so I thought. I decided to give the fish tacos a try at a restaurant, and they were actually REALLY good! I was a believer.
I’ve tried to make fish tacos at home before, but they were never all that great. This recipe, however, is AWESOME! The whole family LOVED IT and went back for seconds (and thirds). The fish was really good just by itself with the seasonings on it. I ate one piece plain and not as a taco, and it was still delicious. So if you don’t feel like buying the tortillas and toppings, just make the fish, and it’d still be a great meal!
You can modify this recipe with various kinds of toppings. Cilantro, red bell pepper, even chunks of fruit like mangoes or pineapples! All of it would be good. It’s just up to you and your tastes!
- 2 cups prepared coleslaw
- 1/4 cup chopped cilantro
- 1/4 cup cornmeal or panko
- 4 teaspoons Chili Powder
- 3/4 teaspoon salt
- 1/2 teaspoon Garlic Powder
- 1 pound Tilapia filets
- 2 tablespoons olive oil
- 8 taco-sized tortillas, warmed
- 2 limes
- Optional Toppings: sour cream, cilantro, peppers, cheese, fruit
- Mix coleslaw and cilantro in a bowl and cover. Refrigerate to marry flavors until ready to serve.
- Mix cornmeal (or panko), chili powder, salt and garlic powder in a shallow plate or dish. Coat fish evenly with mixture.
- Heat oil in a large skillet on medium heat. Add fish and cook on each side for 3 -5 minutes until golden brown and flaky.
- Cut fish into 8 evenly sized portions. Serve in warm tortillas-with slaw and toppings, squeeze lime juice onto tacos.
Source: A Bird and a Bean