Fish Tacos

Here is a fish taco recipe packed with flavor and a great blend of textures. Tilapia is used here, but feel free to substitute with mahi mahi or any other firm flesh fish you like.


2 lbs. Tilapia filets, cut into 1/2" strips
1 c. all-purpose flour
½ c. corn meal
1 tsp. Salt
1 tsp. Black pepper
¼ tsp. cayenne(optional)
½ tsp. Cumin
¼ tsp. Ancho chile powder
½ head finely shredded red cabbage
2 Tbs. Apple cider vinegar
1 Tbs. Honey
2 Tbs. Mayo
½ jalapeno, seeded and diced
1 tsp. Dijon mustard
Corn Tortillas
Lime wedges
Vegetable oil for frying

Combine flour, corn meal, salt, pepper, and cayenne.  In resealable plastic bag, place tilapia and flour mixture and shake until evenly coated.

In a large bowl, combine cumin, ancho chile powder, vinegar, honey, mayo, mustard, and jalapenos.  Mix well and add cabbage. Toss cabbage until lightly coated.

Heat oil to 375 deg.  Shake excess flour off of tilapia and deep fry for 3 minutes.  Drain on paper towels and keep warm.

Warm tortillas on griddle(or place between 2 damp paper towels and microwave for 15 seconds).

To assemble: Place fish in middle of tortilla, top with cabbage mixture, avocado, and cilanro.  Garnish with lime wedge.

Accompany with:
Yellow Rice
Fajita Style Pinto Beans