Ingredients
4
4 servings
- •1 cup shredded red cabbage, or more to taste
- •1 carrot, shredded
- •1 green apple, shredded
- •2 green onions, chopped
- •0.25 cup chopped fresh cilantro, or to taste
- •2 small limes, juiced
- •0.5 cup mayonnaise
- •1 clove garlic, crushed, or more to taste
- •1 teaspoon lemon juice
- •0.5 teaspoon ketchup
- •1 pinch salt to taste
- •0.5 cup all-purpose flour
- •1 large egg, beaten
- •0.5 cup panko bread crumbs
- •1 pinch ground cumin, or to taste
- •1 pinch salt and ground black pepper to taste
- •1.5 cups vegetable oil for frying
- •2 tilapia fillets
- •8 (6 inch) corn tortillas, warmed
- •3 thinly sliced radishes
- •1 lime, cut into wedges
Instructions
- Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
- Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
- Heat oil in a deep saucepan over medium heat.
- While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
- Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
- Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.
Nutritional Facts
Per 4 servings
- Calories: 598
- Carbohydrate: 59g
- Fat: 34g
- Fiber: 7g
- Protein: 21g
- Sugar: 7g
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