Fiesta Fish Tacos
Difficulty: Intermediate
Prep Time: 10 min
Cook Time: 35 min
Serves: 4-5
Attribute: Draeger’s Markets
Ingredients
Taco
- 2 lbs tilapia
- 15 white corn tortillas
- 1 tbsp olive oi
- 1 tbsp butter
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp paprika
- 1 ½ tsp salt
Taco Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tbsp lime juice
- 2 tsp Chipotle Tabasco
- 1 tsp garlic powder
- 1 tsp onion powder
Directions
Begin by pre-heating your oven to 375˚F. Line a large baking sheet with parchment or tin foil, and lay the tilapia fillets out on top. Brush the fillets with olive oil on both sides. In a small dish, combine the cumin, black pepper, paprika, and salt. Season both sides of the tilapia with the mix. Before placing in the oven, place a small pat of butter on each piece of fish. Bake for 20-25 minutes, until fish is cooked thoroughly.
While the fish is cooking, combined the sour cream, mayonnaise, lime juice, Chipotle Tabasco, garlic powder and onion powder. Blend well and set back in the refrigerator until time to serve.
Prep any desired toppings while waiting the remaining minutes for the fish to bake. A few optional ideas are shredded cabbage (red or green), shredded iceberg lettuce, diced avocado, diced tomato, diced red onion, cilantro, lime wedges, and crumbled Cotija cheese.
There are a few ways to heat your tortillas; one of the easiest ways to heat enough for a crowd is to place them in a short stack, 7-8 each, in the center of tin foil. Wrap the tin foil around the tortillas. When the fish comes out of the oven, set it aside to cool and place the tortilla ‘stacks’ in, directly on the rack for 8 minutes. When the tortillas come out of the oven, roughly break up the tilapia fillets into flaky pieces. The tacos can be pre-assembled in the kitchen, or you can set the toppings on the table and let each person create their own. Don’t forget the incredible cream sauce in the fridge!
