– A healthier fry, as they're pan fried rather than deep fried! – They're paired with a crunchy coleslaw! – They're gluten-free!
Kale Cabbage Slaw – Shredded kale – Green cabbage – Salt Pan fried fish – Tilapia filets – GF flour – Egg – Chili lime seasoning –Salt – Oil For the Tacos – Corn tortillas – Guacamole
Toss shredded kale and cabbage together with salt and lime juice.
Pat tilapia filets dry and cut into equal strips. Mix chili lime seasoning and salt with flour in a shallow dish, and whisk egg in a separate shallow dish. Dip each piece of tilapia into the flour on both sides and press to coat.
Shake to remove any loose flour and dip it into the egg mixture to coat both sides. Next, dip filet back into the flour mixture. Place fish onto a fresh plate. Repeat with all pieces.
Using tongs, place 2-3 fish pieces in the hot oil and fry for 1-2 minutes on each side until golden brown. Transfer fish to prepared paper towels. Repeat with the other fish strips until all are fried.
Warm corn tortillas and top with coleslaw and one piece of fish. Garnish with lime wedges, guacamole, radishes or cilantro. Enjoy immediately!