Crispy Fried Tilapia Tacos
Ingredients
- 4 tilapia fillets, cut into strips
- Salt and black pepper
- 2 eggs
- All-purpose flour
- Italian-style breadcrumbs
- Panko breadcrumbs
- Oil, for frying
- 2 cucumbers
- Mayonnaise
- Cilantro
- 1 celery stalk
- Lemon
- Salt and black pepper
- 2 carrots
- Fresh pineapple
- Mayonnaise
- Mustard
- Salt and black pepper
- Corn or flour tortillas
Instructions
- 1
Prepare the fish. Cut the tilapia fillets into strips.
- 2
Bread the fish. Season the eggs with a pinch of salt and black pepper and whisk well. Dip each piece of tilapia into the egg, then coat with all-purpose flour. Dip it back into the egg, then coat with a mixture of Italian-style breadcrumbs and panko breadcrumbs, pressing gently so the coating adheres well.
- 3
Fry. Heat the oil to 350F (175C) and fry the tilapia until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Make the cucumber salad. Combine the cucumbers, mayonnaise, chopped cilantro, diced celery, lemon juice, salt, and black pepper. Mix well.
- 5
Prepare the carrot and pineapple slaw. In a bowl, combine the grated carrots, diced pineapple, mayonnaise, mustard, salt, and black pepper. Mix until creamy.
- 6
Assemble the tacos. Warm the tortillas, add the crispy fried tilapia, top with the cucumber salad and carrot-pineapple slaw, garnish with fresh cilantro, and finish with a squeeze of fresh lemon.