Tilapia Tacos

I prepared beef tacos for my sons for years. I also enjoy serving them for large festive gatherings. When hosting a casual party, I like to put all the toppings out on a display, and my guests can create their own taco with the toppings of their choice. I started to make tilapia tacos when I wanted to teach my culinary students that tacos can be made in many different ways. They have been a hit among family and friends ever since.


Spicy Tomato and Chipotle Dressing
1 plum tomato, diced
1 chipotle in adobe sauce
2 tablespoon Spanish onion, grated
2 tablespoons lime juice
1/4 cup canola oil
2 tablespoons cilantro, chopped
Dash of Tabasco sauce
Kosher salt and freshly ground pepper
Add all dressing ingredients to a food processor, give a few pulses, and set aside.


Tacos
12 hard corn taco shells
2 tablespoons canola oil
2 pounds tilapia, cut into finger-size pieces

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon ground dried chipotle chili pepper

1 teaspoon salt

1 tablespoon cilantro

Half a head iceberg lettuce, shredded

Avocado slices

2 cups cheddar cheese, shredded

Sour cream

Warm taco shells in oven for ten minutes. While shells are warming, spread canola oil in baking dish or pan and layer tilapia slices. Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, chipotle chili pepper, salt, and cilantro. Sprinkle over tilapia. Bake at 375°F for twelve minutes.

Cool the tilapia slightly, and divide it evenly among the warm taco shells. Garnish with the lettuce, avocado, cheddar cheese, sour cream, and spicy tomato chipotle dressing.