Crispy tilapia fish tacos. Incredible flavor.
Have you ever found yourself preparing dinner and during the process begin rehearsing negative descriptions for your blog because you’ve obviously chosen a bad recipe? Phrases like “looked good on paper”, “what was I thinking?” “overpowering odd crazy sauce”, or “I’ve never liked tilapia and still hate it”…
That was me while preparing this recipe last Friday night. As I was stirring up the sauce and after a small taste test I just knew the recipe was a quirky flavored dud. I mean c’mon hoisin, mayo and sweet pickle relish sauce for tacos??? I could hear my Mother’s voice scolding “Would you jump off a cliff if Food and Wine Magazine told you to? ”
After plated and upon first bite, I was stunned, Bob swooned and this is now in my recipe data base with the comment section reading “kick-ass tacos”. I don’t know how, but when this taco is assembled in its steamy shell, everything comes together and all ingredients are quickly on a first name basis. Here’s the recipe and I still love Food and Wine and hope the June issue doesn’t include any cliff jumping recipes.
Food and Wine Magazine
Pairing Suggestion Margarita made with 100-percent agave tequila: Patrón Silver. (Since I drink hard alcohol about once a year and it’s a martini, you’ll find a glass of red wine paired with this.)
1/2 cup mayonnaise
1/4 cup hoisin sauce
2 Tbs sweet pickle relish
1 1/2 tsp fresh lemon juice
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 Tbs kosher salt
1 tsp freshly ground white pepper
1 lb tilapia fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving (I added a sliver of avocado and of course some cilantro.)
1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
2. In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
3. Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper–lined platter.
4. In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.
Total Time: 1 hour
Not to worry, I’m about out of corn tortillas and Food and Wine Taco Truck recipes. But for now:
Crispy Tilapia Fish Tacos…It’s What’s For Dinner.