Note: The story behind the name of this recipe is quite filthy and decidedly NOT kid-friendly so if you don’t like dirty jokes, please skip the following paragraph.
A few years ago, I was at home with my younger sister watching the Food Network (as per usual). We were watching an episode of Best Thing I Ever Ate in which Mark Summers comes on and starts talking about the most amazing fish tacos he’s ever had in his life – in Hawaii I believe, but that’s not important. He is going on and on about these amazing fish tacos and my sister (probably 15 at the time) turns to me and says, deadpan, “I wonder what her name was”. This was the day I discovered my kid sister did (thankfully) inherit my sense of humor.
[end of dirty joke]
Fish tacos are one of my favorites, and I am pleased to report that they are as delicious in lettuce as they are in a tortilla. This recipe is super easy and fun for date night, large groups, and even curious little ones who want to build their own. Dig in!
1 lb tilapia fillets
3/4 cup garbanzo bean or coconut flour
10-15 leaves butterhead lettuce, washed/dried
1/2 large red onion
1 jalapeño pepper
4 tbsp mayonnaise
2-3 tsp sriracha
2+ tbsp olive or avocado oil, for frying
1 tbsp Cajun seasoning or preferred alternative
1 tsp salt
1 tsp chipotle powder
1 tsp cilantro
1/2 tsp freshly cracked pepper
Slice red onion and jalapeño pepper into thin, half-moons and set aside in a small bowl(s). I serve these raw as taco toppers. In a separate small bowl, combine the mayonnaise and sriracha and mix well – this is my favorite taco sauce!
Rinse tilapia fillets under cold water and pat dry. We bought them frozen in 4-oz fillets which made cutting easier, but one big piece is fine too. Cut the tilapia into smaller fillets, equal in thickness (you may have to slice the thicker pieces in half, which I shamelessly made The Boyfriend take care of). We ended up with about 12 pieces.
In a medium-large bowl, combine the chickpea flour with the herbs and seasonings: Cajun, salt, pepper, chipotle, and cilantro. Mix well – I find a fork works best for this. Gently dredge each fillet through the flour mixture, lightly coating on all sides, and set aside on a clean plate. We actually dredged the fillets twice, giving them a second light coat right before frying.
Heat oil in a large, non-stick pan on medium heat. Working in batches, fry fillets until completely opaque – about 3 minutes per side. Remove cooked fillets to a clean plate.
Serve immediately with lettuce leaves, raw onion and pepper, and sriracha-mayo sauce. Build your tacos and enjoy!