Crispy Allpice Fish Tacos with Roasted Grapes
Servings: 6 mini tacos
- 2 Tilapia fillets
- 1/2 tsp Smoked paprika
- 1 tsp Allspice
- ¼ tsp Salt more, if needed later
- 1 tbsp Lemon/lime
- ¼ tsp Turmeric
- ½ tbsp ground fennel or 1 tbsp fennel seeds, ground
- 2-3 tbsp milk
For dusting and frying
- ⅓ cup corn flour
- Oil for deep frying
- 1 ½ cups Green grapes
- 2 tsp vegetable oil or olive oil
To make Tacos (Assembly)
- 6 mini tortillas
- Sliced jalapenos
- Chopped Avocado
- Slices of Lime
- Chopped Cilantro
- Sour cream or Crema
Crispy Allspice Fish
Combine the ingredients for the marinade in a bowl.
Cut each tilapia fillet in half, and then each half into 2-3 “fingers” and place them in the marinade and coat them well.
Leave to marinate for about 30 min - 1 hour.
Heat oil to 350°F/ 180°C.
When the oil is heated, take each piece of the fish and coat it with the corn flour.
Deep fry 2-3 pieces at a time, without over crowding the pan, for about 4-5 minutes (depending on the thickness) or until the fish starts to turn dark golden brown in colour and looks crispy on the outside.
Place on paper towels to drain.
Preheat oven to 400°F/ 200°C.
Wash and dry the grapes and lightly coat them with oil. Place these on a non stick baking mat or a parchment paper lined baking tray and bake them for about 10 minutes or until the grapes start to turn light brown and wrinkle.
Remove the grapes from the oven and let them cool completely. Cut them into halves and keep in the fridge until ready to use.
Assembling the tacos
Place a couple of tilapia fillets on a small tortilla. Squeeze some lime juice over this.
Top up with your favourite salsa, avocado, sliced jalapenos and some roasted grapes.
Drizzle with sour cream or crema and chopped cilantro.