tilapia_tacos



Tempura Tilapia Tacos with Jalapeno Crema

Ingredients

    FOR THE FISH:
  • 4 tilapia fillets
  • ½ cup flour
  • 1 egg
  • 3 ice cubes
  • ½ cup cold water
  • 1 TSP Baking Soda
  • 2 TBSP Corn Starch
  • FOR THE JALAPENO CREMA:
  • 1 cup nonfat plain greek yogurt
  • 1 jalapeno, sliced
  • 2 Limes, juiced
  • FOR THE TACO:
  • 8 corn tortillas
  • 1 cup thinly sliced purple cabbage, divided

Instructions

  1. Slice the tilapia filets in half lengthwise. In a small bowl, add flour, baking powder and corn starch. Whisk together until evenly combined. In a shallow dish or a plate with edges, add egg and water and whisk together. Add ice cubes.
  2. In a large frying pan, add vegetable or canola oil till is covers the bottom with ¼ inch of oil. Preheat to medium high heat, about 390 degrees.
  3. In batches, coat fish in batter, and once oil is hot ( you can add a tiny bit of batter and if it floats to the top it is ready), add 4 pieces of fish for the first batch. Cook till golden brown on each side, about 1 minutes per side.
  4. Remove and place on plate lined with 2 layers of paper towels.
  5. Meanwhile, make crema: Add Greek yogurt, lime juice, and jalapeno slices. Puree together, till smooth.
  6. Plate tacos:Place tortilla, add a few slices of cabbage, then place fish on top and top with a good dollop of crema.
https://stlcooks.com/2014/05/tempura-tilapia-tacos-with-jalapeno-crema/

Recipe and Photo: Foodista / CC BY

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