I’ve got you covered for Taco Tuesday, in the form of Cracker-Crusted Fish Tacos with Spicy Pineapple Slaw!
First, let’s talk about this fish. I used wallet-friendly tilapia filets for these tacos. The tilapia is coated in a crushed up mixture of oyster crackers, RITZ CRACKERS (I love those), fresh parsley, Old Bay, garlic powder, and cayenne. Fry bite-sized pieces in a little bit of olive oil until they’re nice and golden brown. The cracker crumbs give the fish such a great crispy texture, but using just a bit of olive oil keeps it from feeling too greasy.
When I was thinking about what I wanted to serve with the cracker-crusted fish, I was craving something really bright and springlike. I think this slaw nails it! Doesn’t pineapple remind you of sunshine? (Just me?) The tartness of pineapple is such a great pairing with Mexican-inspired food.
The slaw combines green cabbage, pineapple, a bit of red onion, carrot, fresh mint, fresh cilantro, jalapeño, lime juice, olive oil, and salt and pepper. Let it sit and marinate for awhile so it can soak up all of its delicious flavors!
When I look at these pictures, even though the food was yummy, all I can think about is that I had a very special assistant to help me set the scene to take these pictures: my sweet little niece, Gracie. Even though she didn’t try the whole recipe, she did like the fish! My mom, Gracie, and I made these tacos, and then we had a great, relaxing afternoon playing board games and picking out plants at the greenhouse. Gracie even made the cutest little terrarium with some air plants. (She’s incredibly creative!)
I have a food blog, so I obviously love food. However, the memories that are created while making a recipe and sharing meals and moments together is definitely better than just eating the food. That’s where the magic is!
Cracker-Crusted Fish Tacos with Spicy Pineapple Slaw
|Prep:||Cook:||Yield: serves 6 to 8||Total:|
Crispy cracker-crusted tilapia, spicy and bright pineapple slaw, and creamy avocado are nestled into warm tortillas for these delicious dairy-free fish tacos!
- For the cracker-crusted fish tacos:
- 1 cup oyster crackers
- 3/4 cup Ritz crackers
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 Tbsp. Old Bay seasoning
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- flour, for coating
- 2 large eggs
- extra-virgin olive oil, for frying
- 4 tilapia filets
- salt and pepper, to taste
- Flour or corn tortillas, warmed
- sliced avocado
- For the spicy pineapple slaw:
- 1/2 small green cabbage, thinly sliced
- 3 carrots, peeled and shredded (I just use my vegetable peeler to make pretty strips!)
- 1/2 small red onion, very thinly sliced, rinsed under cold water and patted dry
- 3/4 pineapple, cut into a small dice (about 3 cups)
- 2 jalapeño, finely chopped (If you want less spice, remove the ribs and seeds!)
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh lime juice (from 4 limes)
- salt and pepper, to taste
- To make the slaw, combine all of the ingredients in a large bowl. Let it stand for at least 30 minutes before giving everything another toss and serving.
- Pat the tilapia filets dry and cut into bite-sized pieces. Season with salt and pepper.
- Put the oyster crackers, Ritz crackers, parsley, Old Bay, garlic powder, and cayenne in a large ziplock bag. Use a rolling pin to crush the crackers into small crumbs and give it a shake to mix the seasonings together.
- Add the flour to a pie pan or shallow bowl. Beat the eggs with a splash of water in another shallow bowl.
- In a large skillet, heat enough olive oil to reach a depth of about 1/4 inch over medium-high heat.
- Add the tilapia first to the flour to coat, shaking off any excess. Then add to the egg mixture. Finally, put the pieces into the bag with the cracker crumbs. Shake to coat.
- Fry the fish in the skillet on each side until golden brown and cooked through.
- Warm the tortillas and fill with the crispy fish. Top with the spicy pineapple slaw and avocado slices. Olé!
I used a large electric skillet to cook most of the fish at once. If your skillet isn't large enough, you may have to cook the fish in batches. If you're using all of the fish immediately, you can keep it warm in a 200 degree F. oven while you finish cooking the rest of the fish. Use a cooling rack on top of a baking sheet so that the fish doesn't get soggy on the bottom!
Spicy Pineapple Slaw barely adapted from Martha Stewart.
Share these tacos with someone special!