Fish Tacos w/ Pickled Red Onions, Avocado Ranch Sauce, and Mango Habanero Salsa

Fish Tacos w/ Pickled Red Onions, Avocado Ranch, and Mango Habanero Salsa

This was something I tried to change up the normal Lenten fish meal. You get a little bit of everything in this meal. Sweet, Salty, Sour, Spicy and crunchy.

Pickled Red Onion

1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise

2 cups apple cider vinegar

3 tablespoons fresh lime juice

1 tablespoon coarse kosher salt

Place onion in heatproof bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion. Let stand at room temperature at least 1 hour and up to 8 hours.

Avocado Ranch Sauce

Mix store bought guacamole with Hidden Valley Ranch. The consistency should be similar to the ranch salad dressing.

For the fried Tilapia

1 pound Tilapia fillets

2 eggs, beaten

1/4 cup milk

1 cup all-purpose flour

2 cups panko bread crumbs

2 cups vegetable oil for frying

4 corn tortillas (6-inch size)

Jack Cheese

 

Cut the Tilapia fillets into bite size pieces. In a plastic storage bag, shake the tilapia and the flour (1 cup) until coated. Add more flour if needed.

Beat 2 eggs with 1/4 cup of milk

Dip a few of the flour coated tilapia pieces into the egg/milk mixture and coat with the panko breadcrumbs (2 cups).

Heat the vegetable oil in a pot to 350 degrees. Fry the tilapia pieces until cooked through and golden brown, 3-4 minutes. Remove the fish from the oil on to a paper towel to drain the oil. Season immediately. I used some of Emeril's Essence.

 

While the fish is cooling, cut the tortilla shells into quarters and fry them in the oil. They will puff up a bit and become crispy. Remove them from the oil and season lightly with sea salt.

 

To assemble the tacos, take on tortilla quarter, start with a bit of the pickled onions, then rest the fish on top of the onions. Top with cheese, avocado ranch, and mango habanero salsa.