![]() ![]() Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Lightly drizzle fish with olive oil and dot each piece with butter. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp. Remove from the oil to a paper towel lined plate and sprinkle with salt. Instructions Line large baking sheet with parchment or silicone liner. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Transfer to a cutting board and chop into strips. In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Mix together the garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a bowl. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper. Cut the fillets in 1 1/2 by 3-inch pieces. Fry the fish until golden and crispy, 4 to 6 minutes per side. Place the fish on a parchment paper-lined baking sheet. Sprinkle both sides with salt and pepper. ![]() Place fish on tortillas and garnish with any or all of the garnishes. Place the tortillas on the grill and grill for a few seconds. Let rest for 5 minutes then flake the fish with a fork. Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Grill the fish for 7-8 minutes on the first side (or until fish is just opaque) and then flip for 30 seconds and remove. Cut each tilapia fillet lengthwise into 2 portions. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.Ĭoat the fish all over in the flour and then the egg and then the breadcrumbs. Place the sour cream, chiles, cilantro and lime juice in a food processor cover and process until blended. Put the flour in a shallow dish and season with a pinch of salt and pepper. For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.įor the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.įor the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. ![]()
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