Ingredients Jump to Instructions ↓

  1. 4 Tilapia filets (cut into finger length strips) Panko bread crumbs Seasoned flour (garlic powder, pepper, bam, or McCormick’s garlic and red pepper seasoning) Egg wash (2 eggs &1/4 cup water, or tonic water) Canola or Sunflower oil for frying Crunchy Cole Slaw: 1/2 package of tri-color cabbage 1/2 cup shredded carrots 3 tbs cup cilantro 1/4 cup red onion finely chopped chopped fresh jalapenos Crunchy Cole Slaw Dressing: 1/4 cup red wine vinegar 2 tbsp rice wine vinegar 1/4 cup canola oil 1 1/2 tbsp sugar 2 tsp red hot chili oil 1/2 tbsp chopped fresh garlic (approx 2 cloves) 1 tsp salt 2 tsp pepper Baja sauce: 1/2 cup Makota vegetable dressing 3 tbsp Tiger sauce Flour tortillas butter (toasted with butter in pan and keep warm till ready to assemble)

Instructions Jump to Ingredients ↑

  1. Toss cabbage, carrots, onions, and cilantro in large bowl. Whisk all ingredients for dressing in bowl. Pour over slaw and refrigerate till ready to serve with fish. Arrange an assembly line of seasoned flour in one dish, egg wash in another dish, and Panko crumbs in another. Dust fish in seasoned flour, then drench with egg wash, and roll in panko crumbs pressing crumbs gently into fish. Do this to all of the fish and set aside till ready to fry. Heat oil to 350 (medium heat). You will know it is ready when you dip fish into oil and it starts to sizzle. Fry fish for approximately 3 minutes on one side or until golden brown, flip over and fry another 2-3 minutes till done. Keep warm till ready to serve. Lightly toast soft taco shells with butter and keep warm till ready to serve. Assemble tacos with a piece of fish, top with slaw, and drizzle with baja sauce. If you like it really spicy you can add some fresh chopped jalapenos.


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