I have loved fish tacos the moment I took my first bite of one. One of my favorite fish tacos I ever had was in Costa Rica at this amazing little restaurant called The Bakery. They had an amazing menu and nothing disappointed. But I digress. These might not be The Bakery level of good, but they're still yummy and BAKED instead of deep fried so they're healthier. The cilantro lime slaw and chipotle lime crema are musts!
Chipotle Lime Crema
1 cup Vegenaise (Follow Your Heart)
1 tbs adobo sauce from can of chipotle peppers in adobo
1 tbs lime juice
pinch or two of salt
Directions:
Whisk all ingredients in a small bowl until perfectly creamy and combined. Set aside in fridge until time to serve.
Cilantro Lime Slaw
14 oz coleslaw mix
Dressing Ingredients:
1 cup dairyfree plain yogurt (recommend KiteHill)
1/2 cup fresh cilantro
1/4 cup lime juice
3 green onions (just green part)
2 garlic cloves
1-2 tsp sriracha (to add a little kick)
1/2 tsp cumin
1/2 tsp salt
cracked pepper to taste
Directions:
Prepare the slaw while the fish is cooking. Place all the dressing ingredients in a blender. Blend until smooth. Dump the bag of coleslaw mix into a large bowl. Then pour the dressing mixture over the coleslaw mix in the bowl. Toss until the dressing has coated all the mixture.
Panko-Breaded Tilapia Fish Tacos
(serves 3-4)
1 lb fresh tilapia filets, cut in half (not frozen)
salt & cracked black pepper to taste
1 cup panko breadcrumbs
2 tsp Old Bay seasoning, divided
1/4 cup all purpose flour
1/2 cup olive oil
2 tbs Vegenaise (Follow Your Heart)
olive oil cooking spray
8 tortillas (corn or flour), warmed
Directions: Preheat oven to 425 degrees. Cut your tilapia filets in half. Salt & pepper both sides to taste. Place either parchment paper or aluminum foil on a sheet pan & spray with cooking spray.
Then prepare your line up for the flour, wash, and panko breading to go straight on the sheet pan. First, you'll need a shallow wide bowl or dish for your flour. Second, in a separate medium wide bowl, add 1 tsp Old Bay seasoning, 1/2 cup olive oil, and 2 tbs Vegenaise to create a "wash". Whisk ingredients until smooth and combined. In a third separate medium wide bowl, add your panko breadcrumbs and 1tsp of Old Bay seasoning. Toss to combine the seasoning. You'll want your lined sheet pan next to the panko to transfer directly on it.
Using your left hand, dip the tilapia in the flour and coat all sides with it. Using your left hand again, carefully drop the tilapia into the "wash" mixture and flip to get both sides coated. Using your right hand, place the tilapia in the panko mixture and press gently then flip and do the same to make sure panko adheres to both sides. Place filet directly on sheet pan.
Cook for 16-20 minutes depending on thickness of your filets or until they flake easily with a fork. I cooked the entire 20 minutes personally because I like a good crunch on the outside. You may need to cut the pieces in half to make them fit better in your taco.
Prepare tacos by adding cilantro lime slaw on a warmed tortilla. Next, place your filets on top of the slaw. Top with chipotle lime crema and any of the recommended garnishes.
Recommended garnishes: pico de gallo, cilantro, sliced jalapenos, avacado slices, sriracha
Author: Stephanie Brown, dinnerpartyofthree
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