Sweet Tilapia Fish Tacos
Coconut encrusted tilapia pieces are the star of this sweet taco topped with sweet slaw mixed with fuji apple dressing.
Servings: 4
Ingredients
Tilapia
- 3 tilapia fillets
- 2 eggs
- 1/2 c flour
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 cup sweetened dried coconut flakes
- Oil for frying
Slaw
- 1 apple grated
- 1 carrot crated
- 1/2 small cabbage grated
- 1/2 red onion grated
- 1/2 c Litehouse Fuji Apple dressing or use some sugar and vinegar to make your own
Cilantro jalapeno sour cream
- 1/2 c sour cream
- 1/4 a jalapeno chopped fine
- 1 Tbs Cilantro chopped fine
Tacos
- 8 Corn tortilla shells
- Lime
Instructions
Tilapia
- Mix together flour and spices together in a shallow dish.
- Beat eggs in a separate dish.
- Cut tilapia into pieces about 1 inch in size.
- Dredge each piece of Tilapia in flour and spices mixture
- Then dip into the beaten eggs
- Once dredged in eggs, press dried coconut onto the fish so it is coated in coconut.
- Set on plate
- Heat oil in fry pan to 350 degrees F.
- Fry 1-2 minutes per side, until coconut is golden brown and fish is cooked through
Slaw
- Grate carrot, apple, onion, and cabbage, mix together in a large bowl, stir in Fuji Apple dressing
Cilantro Jalapeno Sour Cream
- Chop cilantro fine
- Chop jalapeno fine, use gloves so not to burn skin
- Stir into sour cream
Tacos
- Heat griddle to 325
- Put corn tortillas on griddle and heat until crispy.
- Top with tilapia pieces, fold over, and keep on heat until sufficiently crispy
- Garnish with slaw and sour cream, squeeze lime on top
Notes
This is a very sweet taco, so in order to balance it out and have it taste right, be sure to squeeze the lime on for the acidity.
If you like a little extra spice, feel free to add extra jalapeno to the sour cream mixture.
If you like a little extra spice, feel free to add extra jalapeno to the sour cream mixture.