Wednesday, April 25, 2012

fish tacos back on the menu

I just made crispy fish tacos. (There are no photos because we ate them so quickly.)

I hadn't had them for a long time because the breading always messed with my BG control. This time I was able to overcome that issue by using pork rinds to do the breading.

I fried up the tilapia wedges in bacon fat and the crushed pork rinds made a perfect crispy coating. We had a purple cabbage slaw with a dressing made with sour cream, chipotle adobe and lemon juice. I have to say, it was delicious and the fish was crunchy and tasted great. The kids were all about them. I forgot to make a NorCal margarita. Oops.
P.S. I love tilapia. The remaining fillet is becoming ceviche as I type.


  1. That sounds super good! Do you use soda water for your ceviche? I just read about doing that recently, but I had no idea it's made with something fizzy (like ginger ale, too.)

    1. No, I haven't heard of the soda water trick. I'll have to look into that. I have a keg full of it in the basement, so it's easy enough. I've been having my ceviche out, but every time I eat it I want to make it at home.