Polenta-Crusted Fish Tacos with Spicy Mango Slaw
Adding a paprika polenta mixture to tilapia creates a flavorful filling for your tacos - topping it with a mango/cabbage slaw takes your taste buds to a whole new level!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • tilapia 2 to 3 pieces
  • polenta (or fine cornmeal) ¾ cups
  • paprika 1 teaspoon
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • corn tortillas 4 to 6
  • mayonnaise 1 tablespoon
  • sour cream 2 tablespoons
  • chipotle hot sauce, like Tabasco 1 teaspoon
  • lime juice 1 teaspoon
  • salt 1 pinch
  • cabbage 1 cup
  • mango, ripened but hard 1
  1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
  2. Mix paprika and polenta together in a shallow bowl.
  3. Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.
  4. Heat 1-2 Tblsp. of olive oil in your IMUSA sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
  5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
  6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.