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
- Cut each tilapia fillet into 3 small pieces (1 fillet should yield 3 tacos)
- Crack & beat egg into a mixing bowl. Dip fish pieces into egg wash. Dredge fish into mixture of cornmeal and panko.
- Pan fry the fish fillets with 3 tablespoons of canola oil until golden and crunchy. Place onto paper towel to absorb extra oil.
- 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