During my 4 years of college in Southern California, I developed a pretty severe addiction to fish tacos. It’s hard to find the real deal on the East Coast (with the exception of La Fondita in East Hampton). I was craving these so badly the other night, I thought I’d give them a whirl at home. The outcome was insanely ridiculous.

There are really only a few steps to this recipe and I’m pretty sure even the biggest kitchen amateurs could tackle this and impress their friends. The fish was equal amounts crispy and flakey, there was just the right amount of heat, plus the perfect crunch ratio with the purple cabbage.

Ingredients:
– 1/2 lb tilapia
– 1 egg, beaten in a small bowl
– 1 cup breadcrumbs, poured onto a flat plate/surface
– 2 tblspns olive oil
– 4 white flour tortillas
– 2 tblspns organic canola mayo (or whatever mayo you prefer)
– 3 tblspns medium salsa
– 1/2 cup cilantro leaves
– 1/2 cup purple cabbage, shredded
– 1 lime
– Salt and pepper to taste

Directions:
– Preheat oven to 200, place tortillas in the oven for 5 minutes
– Cut tilapia into 1 inch strips
– Dunk them in the egg
– Bread them by dipping the egg-covered strips into the breadcrumbs
– Salt the breaded fish on both sides
– Heat 1 tblspn olive oil and cook the first half of the fish on medium heat, about 2 minutes on each side
– Repeat with the second batch
– Pull out the tortillas
– While the fish cools for a minute, blend mayo and salsa
– Place two tortillas on each person’s plate, cover with fish, followed by cabbage and cilantro, top with the salsa mixture
– Squeeze lime juice over each taco
– Season them to your liking (we used Melinda’s hot sauce)
– Enjoy!