Crispy Tilapia Tacos

• 8 cups canola oil
• 3/4 teaspoon kosher salt, divided
• 1 1/2 cups thinly sliced red cabbage
• 1 cup thinly sliced red onion
• 1 teaspoon sugar
• 1 plum tomato, seeded and diced
• 1 jalapeno pepper, thinly sliced
• 1 1/2 tablespoons fresh lime juice
• 8 (6-inch) corn tortillas
• 1 large egg white, lightly beaten
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground red pepper
• 3 (4-ounce) tilapia fillets
• 1/4 cup fresh cilantro leaves

1. Clip a candy/fry thermometer to a Dutch oven; add canola oil to pan. Heat oil to 365u0b0.
2. While oil heats, combine 1/2 teaspoon salt, cabbage, and next 4 ingredients (through jalapeno pepper) in a bowl; toss to coat. Let stand 15 minutes. Stir in lime juice.
3. Heat tortillas over a gas flame or in a hot cast-iron skillet for 30 seconds on each side or until charred on edges. Keep warm.
4. When oil reaches 365u0b0, adjust heat to maintain a steady temperature. Place egg white in a shallow dish. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, garlic powder, onion powder, and red pepper in a shallow dish. Dip fillets in egg white; shake off excess. Dredge fillets in flour mixture; shake off excess breading. Carefully place fillets in hot oil. Cook 4 minutes or until golden brown, turning occasionally. Make sure oil temperature does not drop below 350u0b0. Remove fillets from pan using a slotted spoon; drain well on paper towels. Sprinkle with remaining 1/4 teaspoon salt. Cut fillets into 8 equal pieces.
5. Divide fish evenly among tortillas; top with cabbage mixture and cilantro leaves. Serve immediately.
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canola oil, kosher salt, red cabbage, red onion, sugar, tomato, pepper, lime juice, corn tortillas, egg white, flour, garlic, onion powder, ground red pepper, tilapia fillets, fresh cilantro

Taken from www.myrecipes.com/recipe/crispy-tilapia-tacos (may not work)