I also picked up a large Gwen avocado from the Essex Market. These are a large oval shape and the flesh is creamy and sweeter tasting that traditional avocado. The green skin is pebbly and these are available through late summer.
Fried Tilapia Fish Tacos
(5 large filets of tilapia can make about 20 tacos)
Hot pepper sauce
1 tablespoon lime juice
1 handful chopped cilantroFlour
Green onions sliced
Chopped red onion
Green cabbage sliced
1. Wash the tilapia and place in a glass bowl. Fill the bowl with buttermilk until fish is immersed. Add in hot pepper sauce depending on how spicy you like your food. Then add in lime juice and cilantro. Gently mix the ingredients and flip the tilapia to make sure the pepper sauce and cilantro are evenly dispersed. Cover and marinate in the refrigerator for at least 1.5 hours and no more than 3 hours.
2. In a large dish or bowl mix flour and cayenne powder (amount depends on your heat tolerance).
3. Heat olive oil in a pan. Keep olive oil readily available as you will need to add more between each fish filet.
4. Taking one filet at a time, remove from the marinade and place in the flour mixture to fully coat. Then place the coated filet bake in the buttermilk mixture briefly before placing back into the flour mixture for a second time. This double dipping in the buttermilk and flour mixtures makes the fried coating extra thick and crispy.
5. Place filet in the pan. Fry on each side for about 4 minutes.
7. Heat corn tortillas over a flame for about 20 seconds on each side and flip with tongs. Cover to keep warm.
8. Put out the toppings and start creating delicious fish tacos!