Tilapia Salpicon Tacos Recipes

TILAPIA FISH TACOS

Steps:

• In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
• Season with half the lime juice, salt, cumin and southwest seasoning.
• Once that side is cooked, flip and season, cooking till golden.
• Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
• Fill tortilla with a portion of fish and then top with desired toppings.

TILAPIA SALPICON

Steps:

• Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
• Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
• Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
• Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.

BAKED TILAPIA TACOS

Steps:

• Mix cabbage, mayonnaise, cilantro, and lime juice together in a medium bowl until combined. Set coleslaw aside.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray. Make 2 stacks of tortillas and wrap tightly in aluminum foil.
• Rinse fish and pat dry. Cut into 3/4-inch pieces and lay in a single layer in the prepared baking dish. Sprinkle with cumin, garlic powder, and onion powder.
• Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Place tortillas in the oven to heat during the last 5 minutes.
• Place a small amount of Monterey Jack cheese on the bottom of each tortilla. Top with tilapia pieces, coleslaw, and salsa.

CHOPPED FRIED-FISH TACOS (TACOS DE SALPICóN DE PESCADO)

Steps:

• Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
• Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
• When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
• Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.

EASY TILAPIA TACOS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
• While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
• Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.

TILAPIA TACOS

Steps:

• Preheat oven to 375°. In a shallow bowl, whisk egg, milk and pepper sauce. In another shallow bowl, mix cornmeal, flour, cumin and pepper. Dip tilapia in egg mixture, then in cornmeal mixture, patting to help coating adhere. Place on a baking sheet coated with cooking spray. Drizzle tops with oil. Bake 15-20 minutes or until fish flakes easily with a fork., Meanwhile, place beans in a small saucepan; heat through over medium-low heat, stirring occasionally. Serve tilapia in tortillas; top with beans, tomatoes, cabbage, salsa verde and cilantro. Serve with lime wedges.

TILAPIA TACOS

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray.
• In large resealable food-storage plastic bag, place seasoning mix (from dinner kit) and fish pieces. Seal bag; shake to coat fish with seasoning. Place fish on one side of cookie sheet. Bake 8 to 10 minutes or until fish flakes easily with fork. Place taco shells (from dinner kit) on other side of cookie sheet for last 4 minutes of bake time.
• Meanwhile, in medium bowl, toss coleslaw and dressing.
• Divide coleslaw evenly among warmed taco shells. Top each with fish, diced avocado and 2 teaspoons taco sauce (from dinner kit). Serve with lime wedges.

TILAPIA TACOS

Steps:

• In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
• In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
• Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
• Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
• For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.