I forget whether it was one of the food podcasts that I listen to or one of the food shows that I watch that inspired this concept, but sometime last week I heard someone talking about breading tilapia with crushed Cap’n Crunch cereal. As someone who grew up loving those crunch berries, I was instantly sold on the concept.
At first, I wanted to fry the tilapia just like the idea I had heard. But the more I thought about it, the more I realized that a grilled tilapia with a crushed Cap’n Crunch topping would be more interesting to our fish taco regulars.
We have been selling a ton of fried fish for years, so people really like that we have been focusing on a grilled fish for our tacos. So with that in mind, today’s special was born.
Our Cap’n Crunch Tilapia Tacos start with a grilled tilapia filet on a bed of fresh spinach and arugula. Then we add a bit of spice with a Sriracha crema, some sweetness and crunch from the crushed Cap’n Crunch and diced white onions, and finish everything off with a squirt of lime.
