3 tilapia fillets, 5 to 7 ounces each, cut into strips
1 cup buttermilk
¼ cup hot sauce
2 cups Adluh Breader
2 poblano peppers, grilled
1 clove garlic
¼ cup olive oil
2 cups Duke’s mayonnaise
Oil, for frying
Tortillas, for serving
Pickled jalapeños, for serving
Preparation
Combine the tilapia, buttermilk, and hot sauce in a covered container. Refrigerate and marinate overnight.
When ready to cook, heat the frying oil to 350°F.
Drain the marinated fish. Place the Adluh Breader and fish in a large resealable bag and gently toss until the fish is evenly coated.
Shake off any excess breading and fry the fish in batches until golden brown, crispy, and cooked through. Transfer to a paper towel lined plate to drain.
To make the poblano tartar sauce, combine the grilled poblano peppers, garlic, and olive oil in a blender and purée until smooth.
Stir the poblano mixture into the mayonnaise until evenly combined.
Warm the tortillas and fill each with fried tilapia. Top with poblano tartar sauce and pickled jalapeños.
