Almond Crusted Chili Lime Fish Tacos

Almond Crusted Chili Lime Fish Tacos

Serves: 6 people
Cooking Time: 35 minutes
Almond Crusted Chili Lime Fish Tacos
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Ingredients

Almond Crusted Tilapia:
  • 1 cup Blüm Chili Lime Almonds, finely ground
  • ½ cup panko 
  • ½ cup corn starch 
  • 1 teaspoon cayenne pepper 
  • 2 eggs, beaten
  • 6 tilapia filets
  • Salt and pepper to taste
  • Peanut oil for frying 
Chipotle Crema:
  • 1 cup sour cream
  • ¼ cup mayo
  • 1 garlic clove 
  • 1 chipotle pepper in adobo 
  • 1 teaspoon chili powder
  • 1 teaspoon paprika 
  • 1 lime juiced 
To Assemble:
  • 2 avocados, mashed
  • 1 jalapeno, deseeded and minced
  • 2 cups red cabbage, shredded 
  • ¼ cup chipotle crema 
  • 12 corn taco size tortillas 
  • Sliced jalapeno, chopped cilantro, crumbled cotija cheese and drizzle of Chipotle Crema for garnish 

Instructions

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  1. In a food processor, add Blüm Chili Lime Almonds and panko. Pulse until finely ground. 
  2. In three shallow bowls, add almond panko mixture, cornstarch and cayenne pepper, and beaten eggs.
  3. Season tilapia with salt and pepper, then dip in cornstarch mixture. Shake off any excess then dip into the beaten eggs followed by the almond panko mixture. 
  4. Heat oil in a skillet over medium heat. Once smoking adds almond-crusted tilapia filets and cooks until golden, about 2 minutes on each side. Transfer cooked fillets to a paper towel-lined plate.
  5. In a food processor, combine sour cream, mayo, garlic clove, chipotle pepper in adobo, chili powder, cayenne pepper, paprika, lime juice, salt, and pepper until smooth then transfer to a squeeze bottle. 
  6. Combine shredded red cabbage with about ¼ cup of chipotle crema and mix until fully coated. 
  7. Mash avocado with minced jalapeno and season with salt and pepper. 
  8. To assemble, warm tortillas, dollop a scoop of mashed avocado, and spread into an even layer. Top with several chunks of flaked almond crusted tilapia then tops with a spoonful of chipotle cabbage. 
  9. Garnish with sliced jalapenos, chopped cilantro, crumbled cotija cheese, and a drizzle of chipotle crema.