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
Place Fry Krisp Fish Fry Mix in a bowl with garlic, cumin, chili powder, coriander, and cayenne pepper. Set aside.
Heat a large frying pan with oil to 375 degrees.
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.
Put seasoned fish fillets in the fry mix and coat evenly.
Place fish in hot frying oil (about 5 pieces at a time) until the are golden brown and the fish is cooked through.
Let fish cool on a paper towel lined plate or a wire rack.
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.
