shallow baking dish, add fish, turning to coat all sides
0b0F) for the fish, and begin by preparing the sides for your tacos.
For Fish: Pat fish dry and combine in a
For the Beer Batter: Mix the
uice in a large bowl for Salsa; let stand 10 minutes
Place tilapia fillets on plate and sprinkle
emperature while you cook the fish.
In a small bowl
n large, flat plate. Place fish in cornstarch mixture; turn to
Heat oven to 425 degrees F. Line cookie sheet with foil.
Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas.
For the sauce:.
Mix all
e rice first as the fish and sauce don't take
ver both sides of the fish fillets.
Combine all of
For the Avocado Cream: Place all
Add fish to plastic bag, cover with marinade ingredients and refrigerate for 1 hour, turning after 30 minutes.
Whisk together sauce ingredients in a bowl, then cover and refrigerate.
Cook fish in pan over medium-high heat for about 5 minutes, turning once, until the fish is white and flaky.
Cut fish into pieces with a fork.
Chop fixings, wrap everything in a tortilla and serve.
e made ahead.
Place fish on large platter and drizzle
nto 1x3\" strips. If using frozen fish (I use cod from Trader
o burn garlic.
Cook for about 2 minutes. Add wine
For slaw, in small bowl, whisk
ith cooled sauce and refrigerate for at least 30 minutes or
touch each other). Cook fish until batter is crispy and