Fish Tacos

16 ingredients
3 steps

Ingredients

  • Fish
  • 1/4 cup All Purpose Flour
  • 1/2 tablespoon Corn Starch
  • 1 teaspoon Coarse Salt
  • 1 teaspoon Pepper
  • 1 pound Tilapia Fillets (fresh if available)
  • Olive Oil, for greasing pan
  • 8-10 Flour Tortillas
  • Garnishes
  • 1 Avocado, cubed
  • 2-3 Limes, cut into wedges
  • 1 Jalapeno, seeded and chopped
  • 1/2 cup Cilantro, chopped fine
  • 1/2 Onion, chopped fine
  • 1 cup Red Cabbage, shredded
  • Sour Cream

Directions

  1. 1
    In an oversized bowl, whisk together flour, corn starch, salt, and pepper. Toss mixture with one tilapia fillet at a time and set aside.
  2. 2
    Warm a non-stick skillet over medium heat with 1 tablespoon olive oil. Add tilapia to pan (do not overcrowd) and pan roast until bottom is gold and crispy (about 5 minutes). Flip fish and cook until gold and crispy (about 3 minutes).
  3. 3
    Warm flour tortillas in skillet with non-stick spray and any remaining oil from fish. Toast on each side (about 30 seconds) until warm and golden. Transfer to taco bar.

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