‘Fish and Chips’ Tacos with Potato Crusted Tilapia

Menu Part


4 Each Potato Crusted Tilapia (Item# 072021)
4 Each Corn Tortillas
4 Cups Thinly Shredded Red Cabbage
2 Tablespoons Kosher Salt
2 Tablespoons Malt Vinegar
1/4 Cup Lemon Juice
1 Cup Spicy 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 to 165°F internal temperature.
  5. Assemble tacos and enjoy!

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