Polenta Crusted Fish Cheddar Tacos with Spicy Mango Slaw
2 Cheddar Folios® Cheese Wraps™
2-3 pieces of tilapia, cut into 3-4 strips each
¾ cup polenta (or fine cornmeal)
1 tsp. paprika
Tajin powder, for serving
Sliced radishes, for garnish
INGREDIENTS FOR SPICY MANGO SLAW
1 tbsp. mayonnaise
2 tbsp. sour cream
1 tsp. chipotle hot sauce, like Tabasco
1 tsp. lime juice
1 pinch salt
1 cup finely chopped cabbage
1 mango, ripened but hard, peeled and chopped into matchsticks
Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
Mix paprika and polenta together in a shallow bowl. Season tilapia strips with salt and press into polenta, making sure it is completely covered. Discard excess polenta.
Heat 1-2 tbsp. of olive oil in a 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.
Make taco shell by taking a Folios Cheese Wrap and microwaving it between 60-90 seconds, depending on the power of your microwave. Once evenly browned, remove from microwave and work quickly to shape it into a taco shell. You can use different tube props like rolling pins and thin bottles to get the perfect shape.
Assemble by placing some slaw in the bottom of the tortilla and one or two slices of tilapia on top.
Top with cilantro leaves and radish and Tajin powder.