One Pan Tilapia Fish Tacos with 5 Minute Mole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 447
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 64
- Sodium
- 879
- Total: 35 min
- Active: 20 min
Ingredients
1 pound tilapia fillets
Salt
2 tablespoons anise seeds
2 tablespoons canola oil
Mole:
1/2 white onion, sliced
2 whole garlic cloves
2 whole Roma tomatoes
1/3 cup slivered blanched almonds
1 teaspoon cumin seed
1 cup water
1/2 cup chili paste (ancho if you can find it)
2 teaspoons salt, plus more for seasoning fish
1/4 cup raisins
8 1/2 corn tortillas, divided
2 cups shredded iceberg lettuce
1/4 cup grated cotija cheese
Directions
- Season the fish with salt, to taste, and coat in anise seeds.
- In a large saute pan over medium-high heat, add the oil. When the oil is hot add the tilapia and saute until golden on 1 side. Flip them over and finish cooking on the other side. Remove the fish from pan to a plate and keep warm.
- In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute.
- Deglaze the saute pan with the water and stir in the chili paste. Carefully transfer the mixture to a blender. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth.
- Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. Serve.