Tilapia Salpicon Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 383
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 87
- Sodium
- 687
- Total: 25 min
- Active: 15 min
Ingredients
1 1/2 pounds skinless tilapia fillets
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup loosely packed fresh cilantro leaves
1/4 cup fresh lime juice (about 4 limes), plus wedges for serving
2 tablespoons Worcestershire sauce
1 jalapeño pepper, seeded and finely chopped
1/2 red onion, thinly sliced
8 to 12 6-inch corn tortillas
1/2 cup shredded iceberg lettuce, for serving
Sour cream, for serving
Directions
- Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours.
- Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel.
- Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
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