Nantucket is in Cape Cod, Cape Cod is in New England, New England comes after Old England… and Ye Old England is where fish and chips come from. These tacos replicate those flavors perfectly, like adding a "new" in front of York: flaky tilapia is fried to a fantastic texture and crunch and topped with a tartar salad of pickle, mayonnaise, and lemon. And for a bit of added texture, crispy onions on top. All this comes in taco form, not traditional to Englands new or old, but this is America: We start our own culinary traditions.
Hold romaine heart at root end and thinly slice. Measure out a heaping 2 cups and place in a mixing bowl.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
In another mixing bowl, combine tempura mix and ¼ tsp. salt with ⅓ cup cold water until the consistency of a thin batter. Set aside.
Pat tilapia dry and, on a separate cutting board, cut into 2" dice. Season with a pinch of pepper and 2 Tbsp. tempura batter (reserve remaining for batter.)
Make Tatar Sauce and Salad
In bowl with romaine, combine mayonnaise, pickle relish, 1 tsp. lemon juice, and ¼ tsp. salt. Set aside.
Batter the Fish
Add tilapia pieces to bowl with tempura batter and coat completely.
Fry the Fish
Line a plate with a paper towel. Place canola oil in a medium non-stick pan and place over medium-high heat. Let oil heat, 3-4 minutes.
Test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches, carefully add battered tilapia to hot pan. Cook until browned and pieces reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.
Remove to towel-lined plate.
Finish the Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, placing tilapia pieces in tortillas and topping with salad and crispy onions. Squeeze lemon wedge over to taste. Bon appétit!