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Get Ready for National Taco Day with These Fish Tacos

fish tacos

If you’ve watched The Lego Movie in your household a million and one times like we have, you’ll at least understand where I’m coming from when I say, “It’s Taco Tuesday … but on a Wednesday!” Whether you’re consistent with your taco night or not, you may be on a constant quest to spice up your taco offerings beyond your typical ground-beef variety. For me, I like to switch things up with fish tacos because not only are they tasty, but they’re also a fun way to get your kids to eat — and love — fish. This year, National Taco Day falls on Taco Tuesday next week, so here’s a quick and easy recipe from IMUSA so you can celebrate!

Polenta-Crusted Fish Tacos with Spicy Mango Slaw
  • 2 to 3 pieces of tilapia
  • ¾ cups polenta (or fine cornmeal)
  • 1 teaspoon paprika
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • 4 to 6 corn tortillas
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon chipotle hot sauce, like Tabasco
  • 1 teaspoon lime juice
  • 1 pinch of salt
  • 1 cup cabbage
  • 1 mango, ripened but hard
  1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
  2. Mix paprika and polenta together in a shallow bowl.
  3. Season tilapia strips with salt and press into polenta, making sure it's completely covered. Discard excess polenta.
  4. Heat 1-2 T of olive oil in your IMUSA non-stick sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
  5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
  6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.

I honestly used to be scared to cook with fish, but now fish tacos made with tilapia are a staple in our house! What’s your favorite taco version?Erin

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