FISH TACOS

Ingredients

1 box Fry Krisp Fish Fry Mix

1 lb tilapia fillets

1 tsp garlic powder

1 1/2 tsp ground cumin

1 1/2 tsp chili powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

2 avocados, sliced

Corn tortillas

Spicy jalapeno slaw

Cilantro-Lime sour cream

Canola oil for frying

 

SPICY JALAPENO SLAW

Ingredients

4 cups green cabbage (1/2 large head), shredded

1 red bell pepper

1/2 cup chopped cilantro

2 jalapenos, seeded, minced

3 Tbsp olive oil

2 Tbsp freshly squeezed lime juice

1 1/2 tsp ground cumin

1/4 tsp cayenne pepper

salt and pepper to taste

Instructions
Place all the ingredients in a large mixing bowl. Mix to combine. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.

Instructions

  1. Place Fry Krisp Fish Fry Mix in a bowl with garlic, cumin, chili powder, coriander, and cayenne pepper. Set aside.

  2. Heat a large frying pan with oil to 375 degrees.

  3. Take fish fillets and cut them into 2 inch pieces. Once the fillets are cut, place on a sheet pan and season both sides with salt and pepper.

  4. Put seasoned fish fillets in the fry mix and coat evenly.

  5. Place fish in hot frying oil (about 5 pieces at a time) until the are golden brown and the fish is cooked through.

  6. Let fish cool on a paper towel lined plate or a wire rack.

  7. Assemble fish tacos on the corn tortillas with avocado slices, topped with jalapeno slaw and cilantro lime sour cream.

 

CILANTRO LIME SOUR CREAM

Ingredients

1/2 cup sour cream

2 Tbsp chopped cilantro

1/4 tsp cumin

zest from 2 limes

salt to taste

Instructions

Combine all ingredients in a medium mixing bowl. Mix until well combined and place in the refrigerator for at least one hour.