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.