I made these fish tacos for the first time about 2 months ago, and they have already made 3 repeat performances. They are that good, and thankfully that easy. This is a fantastic weeknight meal as it really does come together in about 30 minutes, it is new years' resolution friendly a.k.a. not super fatty, not that I believe it that stuff - see here, and won't kill the budget - pretty perfect meal, huh?
The first time I made some baked parmesan zucchini fries as the side, recipe to come, and I have also done black beans - both are delicious but really you could serve whatever you wanted; chips and salsa would also get the job done. I hope you try these and enjoy them as much as we do!
Sincerely Loving Food,
Talipia Fish Tacos
2 tilapia filets
1 tblsp Old Bay (or similiar) Seafood Seasoning
1 tsp Cayenne Pepper (reduce if not into spicy)
handfull cherry tomatoes
2-4 lettuce leaves (preferrably romaine, red leaf or something with a similiar crunch)
1 chipotle in adobo sauce, diced very small*
1 tblsp of adobo sauce*
2 tblsp mayonnaise
1 "splash" lime infused olive oil or juice of 1/4 of a lime
Cut tilapia filet into quarters, so you have 8 "fish sticks" for lack of a better word that will fit nicely into a tortilla. Mix old bay and cayenne with a pinch of salt and pepper in a small bowl and sprinkle over all sides of the fish. Cut the tomatoes in half, set aside. Mix mayonnaise with the chipotle, adobo sauce and olive oil or lime juice and set aside. Heat a little olive oil in a skillet over medium high heat. Sear the fish on each side for a minute or two. These cook extremely fast, so don't walk away, it will take about 4-5 minutes total. Construct your tacos with a tortilla, lettuce leaf, 2 fish sticks, sprinkling of tomatoes and a drizzle of the chipotle sauce. Enjoy!
*note - this is not one can of chipotles in adobo, but 1 pepper from that can. these peppers and their sauce freeze extremely well, so go ahead and buy a can, use what you need and freeze the rest.