“You and me go fishing in the dark …” In October Brian and I went to Nashville, Tennessee for vacation and the Food and Nutrition Conference and Expo. We enjoyed toe-tapping, knee-slapping country music. We also enjoyed great food, including fish tacos. Here is a recipe for Crispy Tilapia Tacos that we tried from the Nov/Dec 2015 Cooking Light magazine article called, “The Healthy Cooks Guide to Fat.” We added a few different toppings (corn and black beans) and pan-fried, rather than deep fried, the tilapia. Cooking Light staff tested cooking methods and found that dredging in flour absorbed less fat then panko crumbs. They also added flavor to the fish by adding a generous amount of garlic powder, onion powder and cayenne pepper. Salt was added after frying so the fish was flavorful when only a small amount of salt was added.
Here are links to Crispy Tilapia Tacos and other Fish Taco recipes on the Cooking LIght website.