OCTOBER

OCTOBER

May 30, 2012

Summer Tilapia Tacos!


Deep summer is when laziness finds respectability.
~Sam Keen




"This recipe is ABSOLUTELY amazing!! All the guests visiting Estelle's LOVE it.. We will definately be making it again VERY soon.. This one is a must try! "



Estelle's Tilapia Poblano Tacos
3 teaspoons extra-virgin olive oil, divided
1 pound tilapia fillets
2 cups diced poblano peppers (about 2 large)
1/2 medium onion, diced
1 jalapeño pepper, minced
1 cup fresh corn kernels or frozen (thawed)
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
12 6-inch corn tortillas
1 avocado, cubed
3/4 cup prepared salsa
1/4 cup chopped fresh cilantro for garnish

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tilapia and cook until opaque in the center, 2 to 3 minutes per side. Transfer to a plate and flake with two forks.


Add the remaining 1 teaspoon oil to the pan and reduce heat to medium. Add poblanos, onion and jalapeño and cook, stirring often, until softened and starting to brown, 4 to 6 minutes. Stir in corn, lime juice, cumin, oregano and salt. Cook, stirring often, until heated through, 1 to 2 minutes. Stir in the fish and any accumulated juice from the plate.


Wrap tortillas in paper towels and heat in the microwave on High until warm and pliable, 30 seconds to 1 minute. Fill each tortilla with about 1/3 cup of the tilapia mixture and top with avocado, salsa and cilantro.





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