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Crispy Tilapia Tacos
These fish tacos are absolutely full of flavor and texture. Crispy tilapia filets are tucked into soft corn tortillas and topped with a floral Jamaica (hibiscus) sauce and creamy cabbage slaw with a little kick from habanero, plus a dollop of fresh guacamole to cool things down. Enjoy the festival of flavors that surrounds this delicious dish!
Nutritional facts
Protein
55g
Carbs
100g
Calories
870
Fat
29g
Ingredients
Hibiscus, Celery Root, Flour Tortilla, Habanero Peppers, Chipotle Powder, All Purpose Flour, Carrots, Plum Tomato, Buttermilk, Red Wine Vinegar, Dill, Black Pepper, Cilantro, Tilapia, Garlic, Egg, Corn Starch, Oregano, Sugar, Onion, Kosher Salt, Cornflakes, Jalapeno Peppers, Gelatin, Cabbage, Mayonnaise, Apple Cider Vinegar, Chipotle in Adobo, Lime Juice, Tomatillo, Red Cabbage, Avocado, Panko Breadcrumbs, Canola Oil
Reviews
4.5
Based on 548 reviews
Linda Torpey · 12/15/24
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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