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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 lb. Tilapia fillets
- 6 large corn tortillas
- 2 large heirloom tomatoes (I use the pineapple variety - they're a bit
sweeter)
- 1 medium red onion
- 1 bunch fresh cilantro
- 1 ripe jalapeno pepper (I grow my own, so I use the red ones)
- 2 cups finely shredded cabbage
- 1 large grated carrot
- 2 cups finely shredded iceburg lettuce
- 2 medium garlic cloves
- 1 tsp Smoked Paprika
- 1 can black beans
- 1 large lime
- Kosher Salt
- Black Pepper
- Hot Sauce
- »«See below for Alternate method for beans»«
- 1/2 cup red lentils
- 1 cup water
- 1 tbl tomato paste
- 1/2 onion, peeled and minced
- 1 large garlic clove, grated
- 1 chipotle chili (for mild heat)
- 1 tsp smoked paprika
- Olive Oil
How to make it
- »«Salsa Fresca»«
- Cut tomatoes across the middle (not through stem end) and remove any
excess seeds if necessary
- Remove stem core and slice thinly into pieces
- Working a couple of pieces at a time, cut across and into 1/4 inch pieces
- Place into a medium bowl
- Cut red onion in half
- Peel one half and dice finely - add to tomatoes
- Peel and mince 1 garlic clove - add to tomatoes
- Remove stem from jalapeno and chop into very fine mince - add to
tomatoes
- Cut lime in half and squeeze half into tomatoes
- Add 1 tsp kosher salt
- Chop about half of the cilantro bunch coarsely. Add a few tablespoons
to the salsa.
- Set salsa fresca aside for flavors to combine
- »«Black Beans»«
- Into a saucepan, heat a tablespoon of olive oil
- Peel remaining half of onion and garlic clove
- Finely dice onion and add to heated oil - cook until translucent
- Meanwhile, mince garlic - add to onion
- Pour in can of beans and add paprika
- Stir to combine and add 1 tsp of lime juice (residual from first half
or from remaining half)
- Allow to simmer for 15 to 20 minutes so some of the liquid will
evaporate
- Turn off heat and add remaining chopped cilantro
- »«Alternate Method - Beans»«
- Sauté onion in oil
- Add garlic, chili, paprika, tomato paste and 1/2 tsp salt - cook and
stir until very well blened
- Add lentils and stir to coat with oil/paste mixture
- Add water and simmer over very low heat until lentils are tender - all
liquid should be absorbed
- Add additional salt to taste if desired
- »«Tortillas»«
- Over medium, heat a cast iron skillet large enough for tortillas to lay flat
- When hot, brush the bottom with olive oil and lay in a tortilla
- Brush the top o the tortilla with olive oil
- Cook until very lightly browned, turn and cook on reverse until very
lightly browned
- Keep tortillas in a warm oven
- »«Tilapia»«
- Heat a non-stick skillet over medium heat
- When hot, add 2 tablespoons olive oil
- Salt and pepper tilapia
- Place into the skillet
- Squeeze remaining lime half over fish
- Cook, turning once until done and flaky
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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.
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