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Tilapia Tacos Supreme

Oh wow! This is such a perfect meal. Vibrant flavors and everything works so well together. Although it takes preparation, everything is very simple and easy to do.

What you need

  1. 1 lb. Tilapia fillets
  2. 6 large corn tortillas
  3. 2 large heirloom tomatoes (I use the pineapple variety - they're a bit sweeter)
  4. 1 medium red onion
  5. 1 bunch fresh cilantro
  6. 1 ripe jalapeno pepper (I grow my own, so I use the red ones)
  7. 2 cups finely shredded cabbage
  8. 1 large grated carrot
  9. 2 cups finely shredded iceburg lettuce
  10. 2 medium garlic cloves
  11. 1 tsp Smoked Paprika
  12. 1 can black beans
  13. 1 large lime
  14. Kosher Salt
  15. Black Pepper
  16. Hot Sauce
  17. »«See below for Alternate method for beans»«
  18. 1/2 cup red lentils
  19. 1 cup water
  20. 1 tbl tomato paste
  21. 1/2 onion, peeled and minced
  22. 1 large garlic clove, grated
  23. 1 chipotle chili (for mild heat)
  24. 1 tsp smoked paprika
  25. Olive Oil

How to make it

  1. »«Salsa Fresca»«
  2. Cut tomatoes across the middle (not through stem end) and remove any excess seeds if necessary
  3. Remove stem core and slice thinly into pieces
  4. Working a couple of pieces at a time, cut across and into 1/4 inch pieces
  5. Place into a medium bowl
  6. Cut red onion in half
  7. Peel one half and dice finely - add to tomatoes
  8. Peel and mince 1 garlic clove - add to tomatoes
  9. Remove stem from jalapeno and chop into very fine mince - add to tomatoes
  10. Cut lime in half and squeeze half into tomatoes
  11. Add 1 tsp kosher salt
  12. Chop about half of the cilantro bunch coarsely. Add a few tablespoons to the salsa.
  13. Set salsa fresca aside for flavors to combine
  14. »«Black Beans»«
  15. Into a saucepan, heat a tablespoon of olive oil
  16. Peel remaining half of onion and garlic clove
  17. Finely dice onion and add to heated oil - cook until translucent
  18. Meanwhile, mince garlic - add to onion
  19. Pour in can of beans and add paprika
  20. Stir to combine and add 1 tsp of lime juice (residual from first half or from remaining half)
  21. Allow to simmer for 15 to 20 minutes so some of the liquid will evaporate
  22. Turn off heat and add remaining chopped cilantro
  23. »«Alternate Method - Beans»«
  24. Sauté onion in oil
  25. Add garlic, chili, paprika, tomato paste and 1/2 tsp salt - cook and stir until very well blened
  26. Add lentils and stir to coat with oil/paste mixture
  27. Add water and simmer over very low heat until lentils are tender - all liquid should be absorbed
  28. Add additional salt to taste if desired
  29. »«Tortillas»«
  30. Over medium, heat a cast iron skillet large enough for tortillas to lay flat
  31. When hot, brush the bottom with olive oil and lay in a tortilla
  32. Brush the top o the tortilla with olive oil
  33. Cook until very lightly browned, turn and cook on reverse until very lightly browned
  34. Keep tortillas in a warm oven
  35. »«Tilapia»«
  36. Heat a non-stick skillet over medium heat
  37. When hot, add 2 tablespoons olive oil
  38. Salt and pepper tilapia
  39. Place into the skillet
  40. Squeeze remaining lime half over fish
  41. Cook, turning once until done and flaky

> To assemble: Place a tortilla on a plate, place some fish in the center, top with a spoonful of beans and a nice mound of greens. Top with salsa and hot sauce if desired as well as one or two of the remaining cilantro stems. See also Shortcut Tacos Recipe for a simple version.

> Questions about this recipe?

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