Crispy Crunchy Fish Tacos with a Broccoli, Mango Slaw

Hey, hey! How’s everyone doing? Me? I’m doing stupendous. Big news soon, but that will have to wait until another post… a weightlifting related post 🙂

This past Friday I was making plans for French date night I had planned on Saturday and was totally stumped on what I should make for dinner on Friday, so Sam suggested fish tacos. So in a rush, I went to the grocery store after the work and quickly picked up some ingredients because I was trying to get a workout in before the weekend. I pulled something in a hurry and it was amazing.

Tilapia tacos + broccoli, mango slaw + Mexican street corn = HEAVENLY BLISS.

This feeds two very hungry people.

What you’ll need:

For the fish tacos

1 lb. tilapia filets, halved
1 cup all-purpose flour
1/2 tbsp. red chili powder
1 tsp. smoked paprika
1 tsp. cumin
3 free-range eggs
1 cup bread crumbs
1 heap tsp. paprika
1heap tsp. garlic powder
salt and pepper

canola oil for frying

For the broccoli slaw

1 package broccoli slaw mix
1 mango, diced
2 tbsp. lime juice
1/2 tsp. smoked paprika
salt and pepper
handful cilantro, chopped

For the Mexican corn

2 large whole corn on the cob
2 tbsp. homemade mayonnaise
1/4 tbsp. red chili powder
1/4 tsp. smoked paprika
salt and pepper
1/2 tbsp. lime juice
1 tbsp. olive oil
1/4 cup queso fresco or feta cheese
handful fresh cilantro, chopped

How you’ll do it: 

For the fish tacos

1) Prep your breading station. In the first wide bowl, combine flour, red chili powder, smoked paprika, cumin, salt and pepper. In the second, whisk eggs, salt and pepper. In the third, bread crumbs, paprika, garlic powder, salt and pepper. Set aside.
2) In a medium cast iron skillet, heat canola oil on medium heat. Put enough oil so the fish will be submerged. You can test if the oil is ready with a piece of bread. The bread will sizzle and bounce around.
3) While the oil is heating, prep the fish. Begin by coating a piece of fish in the flour, then the egg mixture and finally the bread crumb mixture. Set aside on a plate and repeat until there is no more fish.
4) Fry the fish for about 5-7 minutes or until golden brown and crispy. Remove and let rest on a paper towel to absorb excess oil. Repeat until there is no more fish left.

For the broccoli slaw

1) This is easy. Take all the ingredients a combine them in a bowl. Add handful of cilantro to garnish. Set in the fridge until dinner time.

For the Mexican corn

1) Boil corn in salted water for 5 minutes.
2) While corn is boiling, combine mayo, lime juice, red chili powder, smoked paprika and salt and pepper. Set in the fridge until use.
3) Drain the corn and cook in a grill pan on medium heat until the corn is nice and charred on all sides. Set aside on final plate.
4) Spoon spiced mayo evenly on all of the corn. Crumble cheese on top. Drizzle with olive oil and garnish with cilantro.

Once all components are complete, bring everything to the dinner table and serve with warm corn tortillas, homemade guacamole and lime wedges. Enjoy!!


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