Polenta-Crusted Fish Tacos with Slaw Recipe
2 to 3 pieces of tilapia
¾ cups polenta (or fine cornmeal)
1 teaspoon paprika
olive oil
salt
cilantro and sliced radishes for garnish
4 to 6 corn tortillas
1 tablespoon mayonnaise
2 tablespoons sour cream
1 teaspoon chipotle hot sauce, like Tabasco
1 teaspoonlime juice
1 pinch of salt
1 cup cabbage
1 mango, ripened but hard
1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
2. Mix paprika and polenta together in a shallow bowl.
3. Season tilapia strips with salt and press into polenta, making sure it's completely covered. Discard excess polenta.
4. Heat 1-2 Tblsp. of olive oil in your IMUSA non-stick sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.
1 comment:
I love this idea of using cornmeal to bread the fish. It then would go especially well in a corn tortilla. The mango adds a nice sweet touch to the recipe.
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