Cornmeal Crusted Banh Mi Fish Tacos Recipe

Name: Cornmeal Crusted Banh Mi Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Panko breadcrumbs; 1/2 cup Cornmeal; 1 Egg (beaten); 1/2 pound Tilapia fillet; 2 tablespoons Canola oil; 6 Corn & wheat mini tortillas; 1/4 cup Jalapenos (thinly sliced); 1/2 cup Pickled shredded daikon & carrots; 1/2 cup Sour cream; 1 tablespoon Sriracha hot sauce

Servings: persons

1/2 cup Panko breadcrumbs
1/2 cup Cornmeal
1 Egg (beaten)
1/2 pound Tilapia fillet
2 tablespoons Canola oil
6 Corn & wheat mini tortillas
1/4 cup Jalapenos (thinly sliced)
1/2 cup Pickled shredded daikon & carrots
1/2 cup Sour cream
1 tablespoon Sriracha hot sauce

1
Cut each tilapia fillet into 3 small pieces (1 fillet should yield 3 tacos)
2
Crack & beat egg into a mixing bowl. Dip fish pieces into egg wash. Dredge fish into mixture of cornmeal and panko.
3
Pan fry the fish fillets with 3 tablespoons of canola oil until golden and crunchy. Place onto paper towel to absorb extra oil.
4
Place tortillas into microwave for 15-20 seconds to warm them. Place fish on top of tortillas. Assemble with garnishes and toppings: sirracha crema, pickled carrots and daikon, cilantro and jalapenos.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup Panko breadcrumbs, 1/2 cup Cornmeal, 1 Egg (beaten), 1/2 pound Tilapia fillet, and more.

Yes, Cornmeal Crusted Banh Mi Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Crusted Banh Mi Fish Tacos

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