Crispy Tilapia Tacos

Ingredients

• 1 cup shredded red cabbage, or more to taste
• 1 carrot, shredded
• 1 green apple, shredded
• 2 green onions, chopped
• 0.25 cup chopped fresh cilantro, or to taste
• 2 small limes, juiced
• 0.5 cup mayonnaise
• 1 clove garlic, crushed, or more to taste
• 1 teaspoon lemon juice
• 0.5 teaspoon ketchup
• 1 pinch salt to taste
• 0.5 cup all-purpose flour
• 1 large egg, beaten
• 0.5 cup panko bread crumbs
• 1 pinch ground cumin, or to taste
• 1 pinch salt and ground black pepper to taste
• 1.5 cups vegetable oil for frying
• 2 tilapia fillets
• 8 (6 inch) corn tortillas, warmed
• 3 thinly sliced radishes
• 1 lime, cut into wedges

Steps

1. Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
2. Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
3. Heat oil in a deep saucepan over medium heat.
4. While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
5. Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
6. Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.