Saturday, March 10, 2018
Fish Tacos (Tilapia)
I inhaled six of these like a wale feeding on plankton.
They were the small "street taco" size corn tortillas from Mission. Which helped them go down fast! Dinner on Friday is an event if I'm not going out on the town - and that is just what these are. There are three special elements to make for these and to add to the drama, I fried the tortillas in a 1/4 inch of oil just to take the meal completely over the top.
This is the first time I have used almond flour. It wasn't perfect, but it wasn't bad. Instead of a light crispy breading like AP flour would create, the almond flour created more of a "blackened" style crust when mixed with the other spices. The gluten-flour-to-fat reaction just isn't the same as the ground-nut-to-fat reaction and the result was different and unexpected — And totally delicious.
Eat well, cook often ...
Jalepeño tarter sauce
2 Tbs Pickled jalapeño, diced
1 Tbs Chipotle in adobo, minced
Mix ingredients in a bowl, refrigerate until assembling tacos
1 C Cabbage, shredded
1 Jalepeño, thin sliced
2 Tbs Apple cider vinegar
Toss cabbage and jalapeño in cider vinegar, set aside until assembling tacos
4 Tilapia fillets
1/4 C Almond flour
2Tbs Chili powder
1 Tbs Cumin
1/2 tsp Cayenne pepper
Mix together almond flour and spices, spread on a plate. Dredge fillets in mixture, coating both side thoroughly. In a skillet over medium heat shallow fry fillets in enough oil to completely coat bottom of pan. 3 to 4 minutes per side or until cooked through. Gently turn half way through. Let rest a few minutes before assembling tacos.
Jalapeño tarter sauce
Cilantro for garnish
Light fry tortillas in a 1/4 inch of oil at 350°. Drain on paper towels. Flake fish apart into bite-size chunks. On a tortilla, stack fish, slaw and sauce then garnish with cilantro. Serve.