Tilapia Tacos
Fish tacos are a favorite on restaurant menus, but who knew they'd be so easy to make at home? Simply season the fish, give it a quick sauté then layer with a creamy, smoky sauce and crunchy shredded cabbage for a restaurant style dish that's on the table in less than 20 minutes.
Ingredients
0.333 cup sour cream
0.75 cup Pace® Chunky Salsa
0.125 teaspoon ground chipotle chile powder (optional, but we love its smoky flavor and bit of heat!)
4 tilapia fillets (about 1 pound)
0.25 teaspoon kosher salt
0.25 teaspoon ground black pepper
0.5 teaspoon ground cumin
1 tablespoon canola oil
2 teaspoons lime juice
8 flour tortilla or corn tortillas (6-inch), warmed
1 cup shredded red cabbage
0.75 cup Pace® Chunky Salsa
0.125 teaspoon ground chipotle chile powder (optional, but we love its smoky flavor and bit of heat!)
4 tilapia fillets (about 1 pound)
0.25 teaspoon kosher salt
0.25 teaspoon ground black pepper
0.5 teaspoon ground cumin
1 tablespoon canola oil
2 teaspoons lime juice
8 flour tortilla or corn tortillas (6-inch), warmed
1 cup shredded red cabbage
Instructions
Stir the sour cream, 1/4 cup salsa and the chipotle chile powder, if desired, in a small bowl.
Season the fish with the salt, black pepper and cumin. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Using a spatula, turn the fish over. Cook for 3 minutes or until the fish flakes easily when tested with a fork. Drizzle each with 1/2 teaspoon lime juice.
Cut each fish fillet in half lengthwise, making 8 pieces. Spoon the sour cream mixture onto the tortillas. Place 1 piece fish into each tortilla. Top with the remaining salsa and the cabbage.
Season the fish with the salt, black pepper and cumin. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Using a spatula, turn the fish over. Cook for 3 minutes or until the fish flakes easily when tested with a fork. Drizzle each with 1/2 teaspoon lime juice.
Cut each fish fillet in half lengthwise, making 8 pieces. Spoon the sour cream mixture onto the tortillas. Place 1 piece fish into each tortilla. Top with the remaining salsa and the cabbage.
Tilapia Tacos
Fish tacos are a favorite on restaurant menus, but who knew they'd be so easy to make at home? Simply season the fish, give it a quick sauté then layer with a creamy, smoky sauce and...
Directions
Print
Stir the sour cream, 1/4 cup salsa and the chipotle chile powder, if desired, in a small bowl.
Season the fish with the salt, black pepper and cumin. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Using a spatula, turn the fish over. Cook for 3 minutes or until the fish flakes easily when tested with a fork. Drizzle each with 1/2 teaspoon lime juice.
Cut each fish fillet in half lengthwise, making 8 pieces. Spoon the sour cream mixture onto the tortillas. Place 1 piece fish into each tortilla. Top with the remaining salsa and the cabbage.
Ingredients
0.333 cup sour cream
0.75 cup Pace® Chunky Salsa
0.125 teaspoon ground chipotle chile powder (optional, but we love its smoky flavor and bit of heat!)
4 tilapia fillets (about 1 pound)
0.25 teaspoon kosher salt
0.25 teaspoon ground black pepper
0.5 teaspoon ground cumin
1 tablespoon canola oil
2 teaspoons lime juice
8 flour tortilla or corn tortillas (6-inch), warmed
1 cup shredded red cabbage
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