Our new favorite week-night dinner. Crispy polenta crusted fish tacos!
These are going to become one of your favorite tacos too. Easy to make but still feel like a special dinner.
Firm fish morcels are seasoned and coated in fine (instant) polenta. Then pan fried. Stuffed into corn taco shells and topped with a yummy sauce. I topped them with some hot pineapple too.
- 1 cup instant polenta
- 2 eggs
- 1/2 cup all purpose flour lour
- 1 tbsp. Cajun seasoning
- 4 firm fish fillets (tilapia), cut into pieces
- 1/2 cup fresh or frozen pineapple chunks
- 1/4 cup oil for frying
- Taco shells, 2 or 3 per person
- Shredded lettuce
- 2 avocados slices
- Grated cheese optional
- 1/2 cup mayonnaise
- 1/4 cup plain greek yoghurt
- 2 tbsp. Ketchup
- 1 tbsp. sweet chili sauce
- A few drops tabasco
- 1 tsp. garlic powder
- 1 tsp. onion powder
For the sauce, mix all the ingredients and set aside.
For the fish, prepare a bowl with polenta, and an other bowl in which you beat the two eggs.
On a work board, season the fish and coat with flower by sprinkling the flour over the fish.
Dip each piece of fish, first in the beaten eggs and the roll thru the polenta, gently pressing to cover completely.
When all the pieces are done, heat a frying pan with the oil anf fry the fish for about 4 to 5 minutes, turning once gently. Remove one piece to test if its done.
In the meantime place your pineapple in an oven proof dish and heat in the oven alongside the tacos shells, as per the instructions on the box.
To serve, place some shredded lettuce in each taco, pile on fish nuggets and warm pineapple and dollop some sauce on top. Serve with avocado wedges.
P.s. Any leftover sauce is great on sandwiches the next day, it will keep for 3 days in the refrigerator.