ALMOND CRUSTED TILAPIA TACOS
For all my TACO lovers out there <3 Here is my Fresh Tilapia Collagen Tacos Coated with Chopped Almonds, Spices & NeoCell Collagen to give that EXTRA full batter CRUNCH! Cooked with coconut oil, Perfectly golden crisp, and nice and moist on the inside :) FULL RECIPE BELOW
- 2 Tilapia Fillets, cut in half lengthwise
- 2 eggs, whisked
- 1 Tsp of Neocell Super Collagen Powder
- 1/2 Cup Quinoa Flour
- 1/2 Cup Almonds, chopped finely
- 1/2 Cup Coconut Chips, crushed (optional)
- 2 Tbsp of Coconut Oil
- 1 Tsp of Soy Sauce
- Salt and Pepper to taste
- Chili Flakes
- Corn Tortilla
- 1/2 Avocado
- 1/3 Cup Mango, diced
- 1/3 Cup Cherry Tomatoes, chopped
- 1 Shallot, diced
- 1/4 Cup Cilantro, chopped
- Juice of 1/2 lemon
- Salt and Pepper
Add soy sauce to whisked eggs in one bowl. In another bowl, mix quinoa flour, Neocell Super Collagen Powder, salt and pepper. Mix all ingredients for mango salsa in a separate bowl and set aside.
Dip both sides of tilapia fillets in egg mixture, then dry flour mix, back to egg mixture and lastly, into the chopped almonds (or coconut chips) making sure it sticks on both sides. Heat coconut oil until it is melted into a liquid. Add the tilapia fillets on medium-high heat. Cook for about 4 minutes on each side. Flip the tilapia when you see a nice brown crisp forming.
Cut cooked tilapia fillets accordingly to arrange in a taco. On a toasted corn tortilla, spread avocado. Place tilapia fillet. Top with salsa, sprouts, and extra lemon juice. Enjoy!
IF YOU ARE GOING TO BE VISITING EXPO WEST 2017, I WILL BE PRESENTING FRIDAY & SATURDAY WITH NEOCELL AT BOOTH #1645 SHARING NEOCELL COLLAGEN RECIPES! COME SAY HI & DANCE WITH ME