Serves:
6 people
Cooking Time:
35 minutes
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
- 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
- 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
- In a food processor, add Blüm Chili Lime Almonds and panko. Pulse until finely ground.
- In three shallow bowls, add almond panko mixture, cornstarch and cayenne pepper, and beaten eggs.
- 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.
- 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.
- 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.
- Combine shredded red cabbage with about ¼ cup of chipotle crema and mix until fully coated.
- Mash avocado with minced jalapeno and season with salt and pepper.
- 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.
- Garnish with sliced jalapenos, chopped cilantro, crumbled cotija cheese, and a drizzle of chipotle crema.
