Tempura Tilapia Tacos

• 4 whole Tilapia Fillets
• 1/2 cups Flour
• 1 teaspoon Baking Soda
• 2 Tablespoons Cornstarch
• 1 whole Egg
• 1/2 cups Cold Water
• 3 whole Ice Cubes
• 1- 1/2 cup Vegetable Oil (or More Depending On The Size Of Your Frying Pan)
• 1 cup Nonfat Plain Greek Yogurt
• 2 whole Limes, Juiced
• 1 whole Jalapeno, Stem And Seeds Removed, Sliced
• 8 whole Corn Tortillas
• 1 cup Purple Cabbage, Thinly Sliced

1. 1.
2. Slice the tilapia fillets in half lengthwise.
3. In a small bowl, add flour, baking soda and cornstarch.
4. Whisk together until evenly combined.
5. In a shallow dish or a plate with edges, add egg and water and whisk together.
6. Add ice cubes.
7. Add 1/3 of the flour mixture to the egg mixture.
8. Stir until combined, then repeat 2 more times until all the flour has been incorporated.
9. The ice cubes slowly melt to keep batter cold.
10. 2.
11. In a large frying pan, add vegetable or canola oil until it covers the bottom of the pan with 1/4 inch of oil.
12. Preheat to medium high heat, about 390 F. 3.
13. In batches, coat fish in batter and set them on a plate.
14. Once oil is hot (you can add a tiny bit of batter into the oil and if it floats to the top it is ready), add 4 pieces of fish for the first batch.
15. Cook until golden brown on each side, about 1 minutes per side.
16. 4.
17. Remove fish from the oil using a spatula or tongs and place on plate lined with 2 layers of paper towels.
18. Repeat cooking the rest of the fish.
19. 5.
20. Meanwhile, make the crema: Add Greek yogurt, lime juice, and jalapeno slices into a food processor.
21. Puree together until smooth.
22. 6.
23. Assemble the tacos: Place a tortilla on your plate, add a few slices of cabbage, then place fish on top and top with a good dollop of crema.

tilapia fillets, flour, baking soda, cornstarch, egg, water, vegetable oil, greek yogurt, whole limes, corn tortillas, purple cabbage

Taken from tastykitchen.com/recipes/main-courses/tempura-tilapia-tacos/ (may not work)