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Cornmeal Crusted Banh Mi Fish Tacos


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  • Author: Tian Lee
  • Yield: 2 1x

Description

These tacos are like gold, topped with pickled daikon, carrots, and a dab of sriracha crema. A perfect twist on the fish taco.


Ingredients

Scale
  • 1/2 cup panko breadcrumbs
  • 1/2 cup cornmeal
  • 1 egg, beaten
  • 1/2 lb tilapia fillets
  • 3 tablespoons canola oil
  • 6 corn & wheat tortillas (I love the Sonoma brand wheat & corn mini tortillas).
  • Toppings & Garnishes:
  • Chopped fresh cilantro
  • Sliced green jalapenos
  • Pickled daikon and carrots (*I bought mine at a local Vietnamese restaurant. Or you can make them at home via this easy recipe from White on Rice.)
  • Sirracha crema: 1/2 cup sour cream + 1 tablespoon sirracha

Instructions

  1. Cut each tilapia fillet into 3 small pieces (1 fillet should yield 3 tacos)
  2. Crack & beat egg into a mixing bowl. Dip fish pieces into egg wash. Dredge fish into mixture of cornmeal and panko.
  3. Pan fry the fish fillets with 3 tablespoons of canola oil until golden and crunchy. Place onto paper towel to absorb extra oil.
  4. Place tortillas into microwave for 15-20 seconds to warm them. Place fish on top of tortillas. Assemble with garnishes and toppings: sirracha crema, pickled carrots and daikon, cilantro and jalapenos.
  • Category: Main
  • Cuisine: Vietnamese