Directions

To Make The Marinade

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 Tortillas

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 Cream

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

To Make The Crispy Pumpkin

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 Tacos

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.