I absolutely love tacos – try fish tacos for a lighter, healthier take on this common favorite!  No fattening cheese or sour cream.  Gluten free corn tortillas.  Light, flaky fish.  I’m obsessed & soon you will be too!

These are easy to make & versatile – don’t have an ingredient on my list?  Substitute whatever you have on hand!  There are no rules when it comes to cooking.  The cook is always right

PRODUCE MOM FISH TACOS

INGREDIENTS

  • 2 large tilapia filets – 16-20oz net weight
  • 2 cups Shredded Cabbage (or cole slaw mix)
  • 2 Diced Tomato (or salsa)
  • 1 Medium Diced Onion (or salsa)
  • 1 Sliced Avocado (or guacamole)
  • 3 Limes
  • Cumin, to taste
  • Southwest Seasoning, to taste – whatever chile seasoning you prefer, I used Meat Sugar
  • Salt, to taste
  • 2 T Canola Oil
  • Hot Sauce of choice – I used Tabasco Smoked Chipotle Sauce
  • 16 Corn Tortillas – You are only allowed to use El Popocatepetl Tortillas because they are the best & this is the product that I buy here at Indy Fruit!

DIRECTIONS

Heat canola oil in skillet over medium-high heat.  Rinse tilapia filets with cold water & pat dry.  Squeeze juice of 1 lime over tilapia filets.  Season the fish with cumin, chile seasoning & salt.  Cook tilapia over medium-high heat until the fish flakes easily with a fork; approx 4 minutes on each side.

When the fish is finished, warm your corn tortillas by cooking them for about 10-15 seconds per side in a non-stick skillet over high heat. The edges will get crispy & this will really enhance the flavor of your tortillas.  I usually do 2 tortillas per taco.  Just because that’s how the taquerías  & all my non-gringo friends serve them… so it must be the way to do it!

Build your tacos by putting a few ounces of the tilapia filets & the toppings in the double-decker corn tortillas.  Finish off the masterpiece with a squeeze of fresh lime juice & a few dashes of hot sauce.

This recipe should yield 8 tacos.

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