I’ve only had fish tacos once before. It’s taken me awhile to warm up to the whole idea of fish in a taco. But I love them! They are nothing like the Tex-Mex tacos I’ve known my entire life. But they are every bit as delicious and that’s all that matters.
You can use these recipes to make tacos or you can deconstruct them and eat the fish as is with the pico de gallo on top. Each component works by itself.
The tacos are layered in corn tortillas with smoky, spicy coleslaw that gets a kick of flavor from cayenne, lime juice, fresh cilantro, and toasted coconut flakes. The slaw tastes even better the second day after the flavors have time to develop. The tilapia fillets are crusted with a mixture of chopped almonds, coconut flakes, Chile powder, and panko. I baked them but you could pan fry them in shallow oil. They are finished with a Pico de Gallo speckled with bits of avocado, tomatoes, onion and fresh corn right off the cob seasoned with cilantro.
I was shocked when after eating his first fish taco, ever, my Dad proclaimed it to be just as good as eating a burger. Being a dedicated burger lover it was the ultimate compliment.
The cold, juicy coleslaw is a nice contrast to the hot and crispy fish and the mild, buttery Pico de Gallo. Insanely good. Yes, there is a fish taco heaven.