Crunchy Fish Tacos
Serves: 4 to 6
 
Ingredients
  • 3-4 fillets tilapia
  • ½ cup flour
  • 1 tablespoon baking powder
  • 1 egg
  • 2 teaspoons mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • dash ground black pepper
  • ¼ teaspoon paprika
  • 1 cup bread crumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • Oil, for frying
Tomato Salad:
  • 1 large tomato or 2 plum tomatoes, finely diced
  • 1 scallion, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
Red Cabbage Slaw:
  • 3 tablespoons mayonnaise
  • 2 tablespoons water
  • 1 tablespoon oil
  • Squirt mustard
  • 2 teaspoons lemon juice
  • 1 to 2 garlic cloves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 8-ounce shredded red cabbage
Instructions
  1. In a shallow bowl, combine flour and baking powder. Whisk egg and mustard together in a second shallow bowl. In a third shallow bowl, season breadcrumbs with garlic powder, salt, pepper, paprika, and Italian seasoning. Dredge fish in flour, then egg, then breadcrumbs.
  2. Heat oil in a skillet and fry fish until crispy on both side.
  3. In a medium bowl, combine tomato, scallion, olive oil, salt, and pepper.
  4. In a small bowl, whisk together all the slaw dressing ingredients. Mix with the cabbage and let sit 10 minutes.
  5. Warm up the tacos in oven, or place it directly over an open flame for 30 seconds on each side.
  6. To assemble the tacos, fill each taco wrap with fish cut into strips. Top with cabbage and tomato salads. Drizzle with additional garlic mayo if you like your sandwiches with lots of dressing.
Recipe by Between Carpools at https://betweencarpools.com/youve-never-had-this-much-fun-eating-fish-crunchy-fish-tacos/