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Milliocki Tortilla Crusted Tilapia Taco

Cuisine Mexican
Servings 12 tacos
Author Chef Michael Feker

Ingredients

  • 1 medium fennel bulb sliced thin and kept in lemon water so that it will not oxidize
  • 1 cup of Napa cabbage slaw or your favorite cole slaw
  • 2 tbsp. chopped fresh cilantro
  • 4 Sea Cuisine® Tortilla Crusted Tilapia fillets
  • 12 x 6" corn tortillas warmed through, but pliable
  • 1 cup of Fennel Napa Cabbage, and Cilantro Slaw (recipe follows)
  • 6 medium-size radishes cut into sticks

Instructions

  • For Fennel, Napa Cabbage, and Cilantro Slaw:
  • Drain fennel; spin in a salad spinner until dry. Mix fennel with Napa cabbage and cilantro in a large bowl; set aside for at least 30 minutes in a cool, but not refrigerated, place.
  • After 30 minutes, place the mixture in a strainer; strain any excess liquid.
  • For Tacos:
  • Cook Tilapia according to package directions; set aside. When partially cooled, cut each fillet into 3 strips; keep warm.
  • When ready to serve, place one strip of Tilapia onto each warmed tortilla. Top with Fennel, Napa Cabbage, and Cilantro Slaw and sprinkle with radishes for extra flavor and texture Enjoy!