Crispy tilapia tacos with a freshly-made fish taco sauce of a tangy cumin lime vinaigrette.
Course Main Course
Prep Time 9minutes
Cook Time 6minutes
Total Time 15minutes
1/3cuppotato starch flourquality
Instructions for Cumin Lime Vinaigrette
In a blender add ground cumin, Agave, minced shallots, Dijon mustard and lime juice.
Blend for 30 seconds on medium speed.
Slowly add grapeseed oil. Once you've added the oil, shut off the blender and add contents to medium size bowl.
Using a rubber spatula fold in Kosher salt and lime zest. and chopped cilantro.
After all ingredients have been incorporated, transfer to air tight container and refrigerate.
Instructions for Cabbage Slaw
in a large bowl shred green cabbage, red cabbage, grated carrot.
Add minced red onions and chopped cilantro.
Dress the slaw with cumin lime vinaigrette and Kosher salt.
Gently fold and refrigerate.
Instructions for Fried Fish Batter
In a medium bowl add flour, baking powder, and potato starch flour.
Add Kosher salt, club soda and ice.
Lightly fold in all ingredients until incorporated.Use immediately.
Instructions for Fried Tilapia
Using a sharp knife, slice your fish length wise and on a bias about two inches long and one inch thick.
in a medium size pot, bring four cups grapeseed oil to 360° F.
Season your fish with kosher salt and dip each piece ( three at a time ) into the batter and gently submerge into the oil. Hold fish half way submerged for about 30 seconds before dropping it in entirely.
Using a fork, turn fish over after three minutes and cook for another three minutes
Place your fried fish on a paper towel.
Continue with remaining fish.
Take 16 corn tortillas and char them briefly on both sides over a high flame using tongs.
After each tortilla has been charred, place them underneath a damp cloth or paper towel.
In a separate bowl grate two cups queso fresco, then heat the cheese until melted in either a pan or on foil in a toaster or oven.
Place the cheese in between corn tortillas. Keep tortillas warm.
Grab your slaw from the fridge and dress with cumin lime vinaigrette.
Spoon slaw for each taco (that's three tacos per person).
Place the fish on top of slaw and squeeze fresh lime over each taco.
Garnish with fresh cilantro and or red radishes sliced thin on a mandolin.