The BEST fish tacos you will ever have!

Ingredients

• 1 lb Tilapia Fillets (cut into bite‑size pieces)
• 1 tsp Onion Powder
• 1/2 tsp Cayenne Pepper
• 1 tsp Salt
• 1 Large Egg (room temperature)
• 1 tbsp Hot Sauce (your favorite brand)
• 1/2 cup All‑Purpose Flour (lightly sifted)
• 1/2 tsp Black Pepper (freshly ground)
• 2 cups Vegetable Oil (for deep frying, high smoke point)
• 8 Corn Tortillas (small, 6‑inch diameter)
• 1/4 cup Mayonnaise (full‑fat for best texture)
• 1 tsp Chipotle in Adobo (finely minced)
• 2 tsp Lime Juice (freshly squeezed)
• 1 Ripe Avocado (peeled and pitted)
• 1/4 cup Sour Cream (full‑fat)
• 1/4 cup Fresh Cilantro (loosely packed, chopped)
• 1 Lime (cut into wedges for garnish)

Instructions

1. Prepare the Fish

   Place the tilapia fillets on a cutting board and cut them into bite‑size pieces, about 1‑inch cubes.

   Time: PT5M

2. Season the Fish

   In a large mixing bowl combine onion powder, cayenne pepper, and salt. Add the fish pieces and toss until evenly coated.

   Time: PT5M

3. Make the Batter

   In a separate bowl whisk the egg with the hot sauce. Add the flour, onion powder, cayenne pepper, black pepper, and a pinch of salt. Mix until just combined; a few lumps are fine.

   Time: PT5M

4. Coat the Fish

   Dip each seasoned fish piece into the batter, letting excess drip off. Arrange the coated pieces on a plate.

   Time: PT5M

5. Heat the Oil

   Pour vegetable oil into the deep skillet to a depth of about 1‑inch. Heat over medium‑high until the oil reaches 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

6. Fry the Fish

   Working in batches, carefully lower the coated fish pieces into the hot oil with tongs. Fry 3‑4 minutes, turning once, until golden and crisp.

   Time: PT8M

   Temperature: 375°F

7. Drain the Fish

   Using tongs, transfer the fried fish to a wire rack set over a baking sheet or paper towels to drain excess oil.

   Time: PT2M

8. Char the Tortillas

   Wipe the skillet clean, then heat over medium. Place each corn tortilla on the dry skillet for about 20‑30 seconds per side, until lightly charred and pliable.

   Time: PT5M

9. Prepare Chipotle Mayo

   In a small bowl combine mayonnaise, minced chipotle in adobo, and 1 tsp lime juice. Stir until smooth.

   Time: PT2M

10. Prepare Avocado Cilantro Lime Crema

    Blend the avocado, sour cream, remaining 1 tsp lime juice, cilantro, and a pinch of salt until smooth. If too thick, add a splash of water.

    Time: PT3M

11. Assemble the Tacos

    Place 3‑4 pieces of fried fish onto each warmed tortilla. Drizzle with chipotle mayo on one taco and avocado cilantro lime crema on another, or combine both sauces as desired. Garnish with extra cilantro leaves and a lime wedge.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

5g