Description
Crispy fish tacos with a cornmeal crust, topped with pickled veggies and sriracha crema. A fun twist on a classic!
Ingredients
Units
Scale
- 1/2 cups (118 ml) panko breadcrumbs
- 1/2 cups (118 ml) cornmeal
- 1 egg, beaten
- 1/2 lbs (227 g) tilapia fillets
- 3 tbsp canola oil
- 6 corn & wheat tortillas
- Chopped fresh cilantro
- Sliced green jalapenos
- Pickled daikon and carrots
- 1/2 cups (118 ml) sour cream
- 1 tbsp sirracha
Instructions
- Cut each tilapia fillet into 3 small pieces.
- Crack and beat an egg into a mixing bowl. Dip fish pieces into the egg wash. Dredge fish in a mixture of cornmeal and panko.
- Pan-fry the fish fillets in 3 tablespoons of canola oil until golden and crunchy. Place on paper towels to absorb excess oil.
- Microwave tortillas for 15–20 seconds to warm. Place fish on top of tortillas.
- Assemble tacos with sriracha crema, pickled carrots and daikon, cilantro, and jalapeños.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the cornmeal mixture.
- If you don’t have panko, you can substitute with an equal amount of finely crushed crackers.
- To make ahead, prepare the pickled vegetables and sriracha crema a day in advance and store them separately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
- Cholesterol: 100