Masa-Crusted Tilapia with Red Cabbage Slaw

Prep Time 20 min
Cook Time 10 Min
Servings 4
Difficulty Easy

Ingredients

  • Crisco® Pure Corn Oil
  • BREADING
  • 1/2 cup corn masa flour
  • 1/2 tsp. salt
  • 2 tsps. oregano
  • 1/4 to 1/2 tsps. cayenne pepper
  • 4 (5 to 6 oz.) skinless tilapia fillets
  • COLESLAW
  • 1 1/2 cups shredded red cabbage
  • 2 cups jicama
  • 1 small red bell pepper, cut into matchstick-size pieces
  • 1/2 cup carrots, peeled and cut into matchstick-size pieces
  • 4 green onions
  • 1/2 cup prepared coleslaw dressing
  • 1 tbsp. fresh lime juice

Directions

  • Step 1

    HEAT 2 to 3 inches corn oil in deep-fryer (375°F) or 4-quart saucepan. Heat oven to 175°F.

  • Step 2

    For breading: MIX masa flour, salt, oregano and cayenne to taste, in shallow bowl. Dip fish in flour mixture to coat. Fry 2 pieces of fish at a time for 3 to 4 minutes, or until light golden brown and cooked through. Drain on paper towels. Repeat with remaining fish. Serve immediately or keep warm in preheated oven.

  • Step 3

    For coleslaw: COMBINE cabbage, jicama, red bell pepper, carrots, green onions, coleslaw dressing and lime juice in a medium bowl. Toss to coat.

Serving size
(1/4 of recipe)

  • Calories 480
  • Calories from Fat210g
  • Total Fat 24g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 80mg
  • Sodium 540mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 12g
  • Sugars 12g
  • Protein 32g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet