Adapted from Better Homes and Gardens April 2011
I doubled the original measurements (below) because the recipe said it serves four. I guess it’s talking some big, hungry adults because I had a ton of fish left over. Which is fine because that means we can have them for lunch tomorrow and not Kraft Mac ‘N Cheese. These were fabulous! Light and relatively healthy despite being “fried”, it was a perfect spring evening dinner.
- 1 lb. tilapia fillets
- 3 limes
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/3 cup flour
- 8 small flour tortillas
- 1 cup shredded cabbage
- olive oil
- Cut tilapia into bite-size pieces.
- Juice 2 of the limes into a small bowl then add mayonnaise and chili powder. Whisk till combined.
- Pour 1/3 cup of the sauce into a medium bowl and toss fish pieces until combined.
- In a large skillet, heat 2 tablespoons olive oil over medium heat.
- In a shallow bowl combine flour and 1/2 teaspoon salt.
- Working with half the fish at time, lightly toss in flour mixture and add to hot oil. Cook 3-5 minutes, browning on all sides by flipping with a large plastic spatula and careful to keep in a single layer. Remove fish to a paper towel to drain. Move onto the second batch and repeat.
- Wrap tortillas in a towel and microwave for 30 seconds. Top each tortilla with fish and cabbage then drizzle with reserved lime sauce.
- Quarter the last lime and squeeze over each tortilla.