Tilapia Tacos
Cinco De Mayo is a great time for our country to embrace Mexican pride
and heritage. Many of us have our favorite Mexican dishes such as quesadilla, enchilada and
burritos. However, there is nothing like a crunchy and flavorful taco, and you
can get very creative with your fillings. Flavors such as cilantro, chipotle and
cumin come together vividly and with stark power.
I enjoy serving tacos 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.
Happy Cinco De Mayo!
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.
