Pan-fried tilapia is cooked to crispy perfection in 10 minutes and topped with mango salsa, cabbage slaw, and creamy chipotle sauce.
Course: Main Dish
Author: Bri @ monday sunday kitchen
4medium-sized tilapia filets
~20 corn tortillas
vegetable or canola oilfor frying
Chipotle sauce for fish tacos
half to a whole limedepending on how juicy the lime is -start with half
2cupsthinly sliced cabbage
white vinegarenough to cover
4tbspchopped cilantroplus more to serve
4tbspchopped red onions
the juice of 1 lime
pinchof kosher salt
Combine thinly sliced cabbage in a bowl with enough white vinegar to cover, plus kosher salt. Let sit while the other fixings are prepared. When it's time to serve, drain the excess vinegar.
Combine chopped mango, cilantro, red onion, lime juice and a pinch of kosher salt. Set aside for serving.
Creamy Chipotle Sauce
In a mixing bowl, whisk together mayo, sour cream, chipotle spice, salt and lime juice until smooth and well combined. Set aside for serving.
In a small bowl, combine cumin, chili, onion powder, cayenne, flour, and salt.
Using paper towels, pat tilapia filets to remove any excess moisture and place them on a large baking sheet.
Sprinkle roughly a teaspoon of the seasoning mixture onto each tilapia filet and rub it in using your fingers. Flip filets over and repeat with the other side.
Preheat your frying pans (use two pans for four filets, so not to crowd the fish) dry, over medium heat for 3-5 minutes. At this point, add in oil (vegetable or canola) and let it heat up for a minute before adding the fish.
Gently place the fish into the hot pans and cook for 4-6 minutes per side (depending on their thickness) over medium-high heat. *Adjust the heat if the pan begins smoking, or the fish appears to be burning.* Flip and cook for another 4-6 minutes until cooked through. The fish should be white and flaky. Gently break apart into small chunks. Set aside for serving.
In a dry pan, over medium-high heat, add corn tortillas. Cook for a few minutes on each side, until hot.
Load up warm tortillas with fish, mango salsa, cabbage slaw, and chipotle sauce. Serve with with fresh cilantro and lime wedges.
See tips for how to chop mango and how to fry fish in the post above.