‘Fish and Chips’ Tacos with Potato Crusted Tilapia

Menu Part



2eachPotato Crusted Tilapia (Item# 072021)
8eachcorn tortillas
4cupsthinly shredded red cabbage
2tablespoonskosher salt
2tablespoonsmalt vinegar
1/4cuplemon juice
1cupspicy tartar sauce


  1. In a nonreactive bowl combine shredded red cabbage with salt and set aside for 30 minutes.
  2. Rinse wilted red cabbage under cool running water for 1-2 minutes to remove salt. Strain and press out excess moisture.
  3. Combine cabbage with malt vinegar and lemon juice.
  4. Fry or bake Potato Crusted Tilapia per package directions.
  5. Assemble tacos and enjoy!

View as PDF