Up until this past week, I had never really tried tilapia. It was upon the urging of a friend that I try it – she described it as the chicken of the fish world. Who could resist? Not this gal!
I love tacos too, so I thought this would be the perfect application!
First, the main cast of of characters*.
The supporting cast:
This post is filled with lots of action shots! Yes, it’s an experiment!
Look at those onions fly!
Please don’t mind my ever chipping nail polish. They’re impossible to keep up.
Make those strips THIN!
You don’t want to take a big chomp out of a jalepeño, do you? Ok, well maybe you do. I won’t judge.
Get those tomatoes diced.
Now, we’ll add the spices to our salsa.
This one’s Cumin:
Our salsa, ready to be mixed!
Dangit, I forgot the cilantro…
Here we go!
Taste for seasoning. Originally I thought two jalapeños would be just about right, but when I tasted the salsa, it was the perfect heat. All depends on the jalapeño. You like more heat, go for it, baby!
Now, it’s cabbage time:
Mix the cabbage into the salsa.
In an effort to reduce the fat/calorie intake, I opted to go half and half with the sour cream and greek yogurt.
I hear that greek yogurt is really good for you. Dr. Oz said so.
I LOVE CHEESE! Cotija is a really nice tangy cheese, and really dry. It’s crumbly like some blue cheeses, but definitely not as creamy. It doesn’t melt well… or at all really, but it’s GOOD! Love the tang.
Cooking the fish is honestly the easiest part of this whole process.
It really is essential to do this if you want to have tortillas that actually hold filling. You can deep fry your tortillas – the fat and heat helps the tortilla hold together nicely -OR- if you’re watching your fat intake, I like to wrap them in a damp towel, and microwave. The steam also helps them hold together more nicely than if you didn’t. It’s not as good as the deep-fry, but quid-pro-quo, right?
Now, let’s get a-building!
…and there you have it! Awesome fish tacos!
Ohhh so good!
*The cast of characters was an experiment, so some items pictured weren’t used.
Titillating Tilapia Tacos
Published: January 17th, 2011
These fish tacos will be a hit with your family!
1 pound Tilapia Fillets
1 Tablespoon Extra Virgin Olive Oil
12 Corn Tortillas
1 Small Red Onion, diced
1 Medium Tomato, diced
1 Jalepeño, finely diced
2 Cloves Garlic, fine
Juice of 1 Lime
¼ Teaspoon Cumin
¼ Teaspoon Coriander
¼ Teaspoon Chili Powder
¼ Head Green Cabbage, thinly sliced
½ Cup Plain Greek Yogurt/span>
½ Cup Light Sour Cream
4 Ounces Cotija Cheese, crumbled
/span> Salt & Pepper, to taste
Combine onion, tomato, jalapeño, cilantro, garlic, lime, cumin, coriander, chili powder, and salt and pepper to taste. Taste, and adjust seasoning. This should be strongly flavored, as we’re not going to do much to the tilapia fillets. Add cabbage to salsa mixture, cover, and refrigerate. Combine yogurt and sour cream in a small bowl, cover and refrigerate. Heat a large skillet over medium-high heat, and add in olive oil. Season the tilapia fillets with salt and pepper, and add to pan, cooking until done, about 3 minutes for each side. Place tortillas in a warm towel and microwave for one minute. Flake the tilapia fillets, and add 1/3 of each fillet to a tortilla, top with salsa/cabbage mixture, cream sauce, and cotija cheese. Serve with lime wedges, and enjoy!
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 12 Tacos