Fried Fish Tacos Recipe
Amazing fried tilapia fish tacos with homemade spicy mayo and Pico de Gallo. All this served into a cauliflower tortilla.
Servings 4 people
Calories 890kcal
Cost 15
Ingredients
- 1 ½ lbs. tilapia fillets or 4 fillets
- ¾ cup tapioca starch + 1⁄2 cup for dredging
- ¼ cup coconut flour
- 2 eggs
- ¼ cup sparkling water
- 1-2 cups coconut oil for frying
- 2 cups cabbage shredded
- Cauliflower tortillas
- Lime wedges for serving optional
- Sea salt and freshly ground black pepper
Ingredients for the Pico de Gallo
- 2 Roma tomatoes diced
- ¼ cup + 2 tbsp. onion finely diced
- 2 tbsp. jalapeño minced
- 1 tbsp. fresh cilantro chopped
- 2 tbsp. freshly squeezed lime juice
- Sea salt
Ingredients for the Spicy Mayo
- ¼ cup homemade mayonnaise
- 1 tbsp. homemade Sriracha or to taste
- 2 tsp. freshly squeezed lime juice or more to taste
Instructions
- For the Pico de Gallo, mix together the tomatoes, onion, jalapeño, and cilantro together.2 Roma tomatoes, ¼ cup + 2 tbsp. onion, 2 tbsp. jalapeño, 1 tbsp. fresh cilantro
- Add the lime juice and sprinkle salt, and mix.2 tbsp. freshly squeezed lime juice, Sea salt
- Taste and adjust the salt if needed.
- Cover and refrigerate to let the flavors meld before serving.
- Mix together the ingredients for the spicy mayo and taste.¼ cup homemade mayonnaise, 1 tbsp. homemade Sriracha, 2 tsp. freshly squeezed lime juice
- Adjust the Sriracha and lime to taste, cover and refrigerate until ready to serve.
- Using a thermometer, heat the coconut oil in a sauté pan until it reaches 345 F. Make sure to keep the oil 5-10 degrees below its smoking point. From this point, be very careful with the hot oil and don’t leave it unattended.1-2 cups coconut oil for frying
- While the oil is pre-heating, mix together 3⁄4 cup tapioca starch, coconut flour, eggs, sparkling water, salt, and pepper to taste in a large bowl.¾ cup tapioca starch + 1⁄2 cup for dredging, ¼ cup coconut flour, 2 eggs, ¼ cup sparkling water, Sea salt and freshly ground black pepper
- Place the 1⁄2 cup tapioca starch in a separate medium bowl for dredging.
- Trim the tilapia into pieces of the desired size, we cut the fillets in half lengthwise, but you can also cut them into bite-sized pieces or thinner strips. Just keep in mind smaller pieces may cook faster.1 ½ lbs. tilapia fillets
- Once the oil is ready, pat the tilapia dry with a paper towel, coat each piece in the tapioca starch, and shake off any excess.
- Put the coated fish fillets into the batter mixture, using tongs to lift them out, letting any excess batter drip off.
- Immediately transfer the fish from the batter into the oil and cook for about 1 minute. Turn the tilapia over and cook for another minute until the fish is golden brown and white and flaky inside.
- Once cooked, remove the fish from the oil and place them on paper towels to absorb the cooking oil.
- If needed, cut the fillets in half on a diagonal to make assembling the tacos easier. Place a small amount of cabbage on a cauliflower tortilla, then a piece of tilapia, and top with pico de Gallo and spicy mayo.2 cups cabbage, Cauliflower tortillas
- Serve with additional lime wedges if desired, and enjoy!Lime wedges for serving
Nutrition
Calories: 890kcal | Carbohydrates: 34g | Protein: 39g | Fat: 71g | Saturated Fat: 49g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 338mg | Potassium: 735mg | Fiber: 4g | Sugar: 7g | Vitamin A: 729IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 2mg