Wednesday, July 2, 2014

Tilapia Tacos with Tomatillo Salsa

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Remember that Tomatillo Salsa I made on Monday? Well, not only is it a great topping for chicken and steak, but it is an excellent condiment for tacos. Freshen up a batch of summer-friendly fish tacos with this light and refreshing salsa, and it will be a win in anybody's book. 
Not only is this meal easy to make, but it's figure friendly as well. I usually find that tilapia falls apart when cooking since it is so delicate, but if you let it sit without touching it for 4 minutes per side until it crisps up, you shouldn't encounter any problems. Enjoy!

Printable Recipe

For the fish:
  • 1 tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 2 tsp. minced garlic
  • 1 lb. tilapia filets
  • 1 tbsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. seasoning salt
For serving:
  • 8 (6-inch) tortillas 
  • Tomatillo salsa
  • Fresh cilantro, chopped
  • Lime wedges
  • 1 avocado, peeled and thinly sliced 
Add the oil to a large pan over medium heat. Add the onion and garlic and saute for 5 minutes or until onion is translucent. 

Meanwhile, season fish on both sides with a sprinkle of chili powder, seasoning salt and cayenne pepper. Add fish on top of the onion mixture in the skillet. Cook for 4 minutes per side or until fish is flaky. Remove from skillet and break into large chunks.

Arrange the fish on the tortillas. Top with some of the salsa, cilantro, a squeeze of lime juice and avocado slices.

Source: SK Original

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