Tempura Tilapia Tacos

Ingredients

FOR THE FISH:

4 tilapia fillets

½ cup flour

1 egg

3 ice cubes

½ cup cold water

1 TSP Baking Soda

2 TBSP Corn Starch

FOR THE JALAPENO CREMA:

1 cup nonfat plain greek yogurt

1 jalapeno, sliced

2 Limes, juiced

FOR THE TACO:

8 corn tortillas

1 cup thinly sliced purple cabbage, divided

Preparation

Slice the tilapia filets in half lengthwise. In a small bowl, add flour, baking powder and corn starch. Whisk together until evenly combined. In a shallow dish or a plate with edges, add egg and water and whisk together. Add ice cubes.

In a large frying pan, add vegetable or canola oil till is covers the bottom with ¼ inch of oil. Preheat to medium high heat, about 390 degrees.

In batches, coat fish in batter, and once oil is hot ( you can add a tiny bit of batter and if it floats to the top it is ready), add 4 pieces of fish for the first batch. Cook till golden brown on each side, about 1 minutes per side.

Remove and place on plate lined with 2 layers of paper towels.

Meanwhile, make crema: Add greek yogurt, lime juice, and jalapeno slices. Puree together, till smooth.

Plate tacos:Place tortila, add a few slices of cabbage, then place fish on top and top with a good dollop of crema.