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It’s halfway through the nine days and while I’m pretty stocked up with dairy dinner ideas from Dairy Made Easy, we can all use some more parve ideas too. My sister R. makes this fish, and I thought it would make the perfect crunchy fish for tacos. You can also make them as fish sticks/fingers.
3-4 fillets tilapia
1/2 cup flour
1 tablespoon baking powder
1 egg
2 teaspoons mustard
1/4 teaspoon garlic powder
dash of Gefen Black Pepper
1/4 teaspoon paprika
1 cup Gefen Bread Crumbs
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
oil, for frying
1 large tomato or 2 plum tomatoes, finely diced
1 scallion, thinly sliced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon coarse Gefen Black Pepper
1 (8-ounce) bag shredded purple cabbage
3 tablespoons Gefen Mayonnaise
2 tablespoons water
1 tablespoon oil
squirt of mustard
2 teaspoons lemon juice
1–2 cloves garlic or 1-2 cubes Gefen Frozen Garlic
1 teaspoon Tonnelli Worcestershire Sauce
1 teaspoon salt
4 to 6 tortilla wraps
In a shallow bowl, combine flour and baking powder. Whisk egg and mustard together in a second shallow bowl. In a third shallow bowl, season bread crumbs with garlic powder, salt, pepper, paprika, and Italian seasoning. Dredge fish in flour, then egg, then bread crumbs.
Heat oil in a skillet and fry fish until crispy on both side.
In a medium bowl, combine tomato, scallion, olive oil, salt, and pepper.
In a small bowl, whisk together mayo, water, oil, mustard, lemon juice, garlic, Worcestershire, and salt. Mix with the cabbage and let sit 10 minutes.
Warm up the tacos in oven, or place directly over an open flame for 30 seconds on each side.
To assemble the tacos, fill each taco wrap with fish cut into strips. Place cabbage and tomato salads over. Drizzle with additional garlic mayo if you like your sandwiches with lots of dressing.
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YUMMM!!!!
I did the baking variation and it was delicious.