Fish tacos are such a quick and easy dinner. I love to make them and then do a variation on a sauce and salsa to top them. Here’s how I made them this week:
frozen tilapia filets (thawed)
small flour tortilla shells
romaine lettuce – chopped
Corn Salsa – recipe below
Salsa Cream – recipe below
Season tilapia on both sides with a generous amount of seasoning (I like them to look ‘blakened’.) In a skillet on med-high heat, cook tilapia until cooked through – about 3-4 mins per side. Meanwhile work on the corn salsa and cream sauce.
Once everything is ready, warm a stack of tortillas. (I do about 5 at a time by wrapping a wet paper towel around a stack of tortillas and putting them in the oven for about 30 seconds. They get soft and warm!) Fill with desired about of tilapia (I use about a half a filet per tortilla, broken into large hunks), shredded lettuce, and then the corn salsa and salsa cream. Serve immediately so that the fish and tortilla are warm and the salsa and cream sauce are cool.
1 cup frozen corn
1/2 pint yellow grape tomatoes, quartered
1/4 small yellow onion, diced
8-10 leaves of fresh basil, chopped
Mix all ingredients together and season with S&P to taste.
1/2 c light sour cream
1/4 c medium salsa
1 tsp cumin
Mix to combine.