These tacos are like gold, topped with pickled daikon, carrots, and a dab of sriracha crema. This is a great way to make tilapia exciting and flavorful.
By Tian Lee
Vietnamese banh mi sandwiches are pretty much my favorite in the whole world. I often food-dream of different ways I can consume this sandwich – maybe on a pizza? On a crostini? My latest creation was inspired by some leftover pickled daikon and carrots I had after making banh mi sandwiches for a friend. Behold: the cornmeal crusted banh mi fish taco.
This recipe features a wonderfully cornmeal and panko crusted tilapia – which is perfect for this dish because it is an affordable meaty white fish that doesn’t fall apart when you’re pan searing it. Then you have the banh mi trifecta of jalapenos, pickled daikon/carrots and cilantro. To be honest though, my magic touch here really is the sriracha crema – a simple but important element that brings all of these amazing ingredients together.Print
I'm author of The Juicy Peach Diaries. I believe that being healthy can taste delicious and be awesome. I am not strictly gluten-free, diary-free, or meat-free. I believe we can get all of the nutrients we need from a variety of foods, and that life is all about joy & balance. When I’m not blogging, you’ll likely find me on a kayak, in new countries & tasting foods I’ve never had, or hand-picking fruit on a farm.