Last night we had a Mexican fiesta, but instead of making traditional beef tacos I tried a new recipe for tilapia fish tacos. Yum!
They were so deelish! Like so good I wanted more when they were gone and hours later I’m still thinking about them good. A definite repeat on the dinner rotation.
For garnish we used aged cheddar, arugula, red peppers and homemade salsa. I didn’t want to ruin the flavour with Old El Paso salsa so I diced up cherry tomatoes, garlic and a banana pepper and tossed them in a bit of olive oil and lime juice. Go ahead and use whatever garnishes you like though.
So if you want to have your own Mexican fiesta night. Here you go:
- 2 tilapia fillets (or any white fish)
- 1/2 tsp cumin
- 1/2 tsp chilli powder
- 1/4 tsp cayenne pepper
- 1 lime (or 2 tbsp lime juice)
- 1 tbsp olive oil
- taco shells
- Mix the cumin, chilli, cayenne in a small bowl with olive oil and lime juice.
- Pour spice mixture over fillets and rub all over. Let marinade for 30 minutes.
- Prepare garnishes.
- Heat olive oil in a cast iron pan on medium to high heat, then place tilapia fillets in pan. Cook for 4 minutes each side.
- Transfer cooked fish onto a plate and cut up with a fork.
- Spoon fish into heated taco shells and garnish.