I have a friend who says she doesn’t cook, she assembles. This recipe for fish tacos is part cooking, part assembly. Gather your ingredients.
2 tilapia filets
1/4 cup olive oil
1 clove fresh garlic, minced
fresh cilantro ~ half handful for cooking, half a handful for garnish
2 limes ~ juice one and a half, use half of that for marinade and half for cooking,
slice the remaining half for garnish
ancho or other mild chili pepper, jalapeno if you like the heat
chili seasoning mix, about 1 tablespoon
red bell pepper
4 small flour tortillas
guacamole ~ we like Wholly Guacamole
any good salsa, about a cup
corn tortilla chips
First, whisk together olive oil, lime juice and garlic for a marinade; pour over tilapia filets and sprinkle with chili seasoning mix:
Then strain the salsa well, so it’s not too wet. Chop onion and peppers. Finely chop half the cilantro for cooking; leave the other half simply picked from the stems.
Heat a non-stick skillet to medium high, then drizzle in some olive oil and quickly add the tilapia, onion, peppers, and chili seasoning mix. Saute just until the fish is no longer pink inside. If you need some liquid, add a little lime juice or a splash of beer. (Drink the rest of the beer.)
When it’s done, put in a bowl lined with some paper towels to drain.
Heat another non-stick skillet to medium and, before you assemble the tacos, toss a flour tortilla in the skillet just to warm it a little. Or, you can put all the tortillas in well-sealed tin foil before you start and warm them in the oven on the lowest heat setting.
Now it’s time to become the ensamblador … that’s “assembler” in Spanish. On each tortilla, put a quarter of the fish/pepper combo, a liberal amount of fresh cilantro, a dollop of guacamole, a dash of hot sauce and maybe a teaspoon of the salsa.
You can roll up the tacos and spear them with a toothpick to keep them closed and warm to the table. My friend Robert in California suggests using a long cactus spine ~ are those edible? ~ but those are hard to come by in Tennessee. Put slices of lime on the plate for drizzling.
Serve with corn tortilla chips and the rest of the guacamole and salsa. The “No Fat Crunchy Cilantro Slaw” makes a great side dish. Get the recipe here.
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