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Kimchi Pork Rind Stuffed Fish Tacos


  • 1/4 cup Southern Recipe Small Batch Korean BBQ Pork Rinds, crushed

  • 1 1/2 lbs tilapia fillets

  • 1/2 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • 1 tsp onion powder

  • 12 corn tortillas

Ingredients for the Slaw:

  • 1/2 red cabbage, sliced thin

  • 1/4 green cabbage, sliced thin

  • 1/2 medium-sized onion, diced

  • 1/2 cup cilantro

  • Juice of 1 lime


In a small bowl, combine the paprika, garlic powder, dried oregano, onion powder, and crushed Southern Recipe Small Batch Korean BBQ Pork Rinds. Sprinkle the mixture over both sides of your tilapia fillets and gently rub in. Combine all the slaw ingredients in a large bowl and mix well.

Heat outdoor grill to medium-high heat. Once heated, add the tilapia. Cook for 4-5 minutes on each side or until the outside is browned and the fish flakes apart easily. Remove the fish from the heat, and if desired, warm the corn tortillas on the grill for about 30 seconds on each side. Break up the tilapia into 2-3 inch pieces. Distribute the fish between the corn tortillas, and top with slaw and salt to taste.

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