Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest mix DJ.
04.09.2020
Background Story:
Who doesn’t like tacos?
Recipe:
Ingredients:
For the Tacos:
- Fresh tilapia
- Panko bread crumbs
- Milk
- Egg
- Vegetable Oil (for frying)
- Sriracha (for the topping)
- Flour or corn tortillas, your choice
- Frying pan, bowls, plates
For the Cole Slaw:
- Cabbage slaw mix
- Mayo
- Chopped Cilantro
- Chopped Serrano peppers
- Vinegar
- Salt & Pepper
- Squirt of lime juice
Instructions:
** The cole slaw has to set in the refrigerator for at least 30 minutes – so make it first so that it can sit while you fry the tilapia.**
- Grab a bowl big enough and follow the instructions on the cabbage slaw mix and add mayo, chopped cilantro, chopped Serrano peppers, a little bit of vinegar, some salt & pepper, and a squirt of lime juice.
- Let it set in the refrigerator for at least 30 minutes.
- Make yourself a station with a bowl of egg (whisked with a fork), a bowl of milk, and a plate of panko bread crumbs.
- Slice the tilapia into pieces that won’t make your tacos be overfilled
- Take a piece of the tilapia and coat it on both sides in the whisked egg, dip it into the milk, and roll it in the panko bread crumbs to cover it.
- (You can put each breaded piece onto a plate to fry at once, or fry as you go.)
- Drizzle some vegetable oil into your pan to fry the tilapia, and turn it to medium heat. Let the pan and oil heat up for a few minutes before frying the first slice.
- Once the oil is hot, fry your tilapia pieces for a few minutes on both sides. Be careful with the panko crumbs, as they can burn if the pan gets too hot.
- Once all tilapia slices are fried, start plating your tacos!
- Pull the cole slaw out of the fridge, place a fried tilapia slice on a tortilla and top it with some slaw and sriracha. (If you desire a warm tortilla, microwave them or throw them in the pan to heat both sides.)
- Enjoy!