Get Ready for National Taco Day with These 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
Author: Recipe by George Duran for IMUSA
Ingredients
- 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
Instructions
- Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
- Mix paprika and polenta together in a shallow bowl.
- Season tilapia strips with salt and press into polenta, making sure it's completely covered. Discard excess polenta.
- 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.
- Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
- 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