Kks Fish Tacos

Kk's Fish Tacos

Kk's Fish Tacos

45 minutes

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Details
  • Serving Size:   10
  • Dairy-Free:   True
  • Weight Watchers:   12 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 12 fillets Tilapia (frozen or fresh)
  • 20 smalls flour tortillas
  • 1 cup finely chopped cilantro
  • 4 limes, wedged
  • 1/2 head of iceberg lettuce, finely-chopped
  • 4 tomatoes, diced
  • 1 medium-large onion, diced
  • 2 cups Italian bread crumbs
  • seasoning salt or creole seasoning
  • 2 cups vegetable oil, olive oil, or lard (use to pan guacamole, salsa, and queso
Instructions

In pie pan/deep dish add your Italian bread crumbs.

In large enough pan to fit at least two fillets at a time, add about 1 cup of oil and bring up to a sizzling temp. (after frying about half the fish, you may need to add more oil to the pan)

If frozen thaw your tilapia in lukewarm water, drain well.

Once oil is ready, take one of the fillets, thoroughly coat both sides with the bread crumbs.

Place in the oil and cook til each side is brown (~2-3 minutes/side).

Place on sheets of paper towel to drain away more of the oil.

Lightly season the top side of fish with you salt or creole seasoning.

While frying up the rest of your fillets, chop up all of your accouterments.

When everything is ready, microwave your tortillas for about 30 seconds on high, completely covered in paper towel or a clean dishtowel.

Make a taco building buffet: add your fish, a little queso, your veggies, a pinch of cilantro, and then salsa and/or guac. Use the lime wedges to give your taco a little extra kick of citrus!

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