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For The FishEdit

  • 4 tilapia fillets
  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • 3 eggs, beaten
  • salt and pepper

For The MarinadeEdit

  • 2 cups hoppy beer, like IPA
  • 5 limes
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt

For The SlawEdit

  • 1/2 head red cabbage
  • 1 small jicama root, julienned
  • 3 tablespoons cilantro, finely chopped

For The TortillasEdit

  • 1 cup masa harina
  • 2/3 cup water
  • 1 teaspoon salt
  • 1 tablespoon canola oil

For The Chipotle SauceEdit

  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 lime
  • 1 tablespoon chipotles in adobo
  • queso fresco
  • 1 butternut squash
  • canola oil


To Make The MarinadeEdit

  1. Add 2 cups of IPA, the juice of 4 limes, and spices, stirring thoroughly.

  2. Add half of marinade to tilapia fillets and seal in a Ziploc bag, placing in the fridge.

  3. Julienne the jicama and shred the red cabbage, place in a bowl with the remaining marinade.

To Make The TortillasEdit

  1. Add hot water, oil, and salt to the masa harina, knead until smooth, wrap in plastic wrap and set aside.

  2. Later, press masa harina into tortillas and cook on a cast-iron skillet a few seconds on each side.

To Make The Chipotle CreamEdit

  1. Whisk together sour cream, buttermilk, lime juice, spices, and adobo sauce. Refrigerate.

To Make The Crispy PumpkinEdit

  1. Cut open pumpkin, scrape out seeds, and julienne.

  2. Deep fry strings in 350°F oil until lightly browned and crisp. Salt and set aside.

To Make The TacosEdit

  1. Remove the tilapia from the marinade and dredge in flour, dip in egg wash, and press into seasoned panko crumbs.

  2. Pan fry in 350°F oil until golden and done.

  3. Drain slaw from marinate, add chopped cilantro.

  4. Plate by spreading chipotle cream on a tortilla, top with slices of crispy tilapia, crumbled cheese, slaw, and crispy pumpkin strings.