Every kind of Taco recipe you need…
Today we are celebrating Cinco de Mayo with some great Mexican-American cuisine! Here are some of my favorite Tacos recipes that I have perfected over the years. Tacos are one of my family’s all time favorite food and I have learned how to make healthy version of these classic dishes!
Happy Cinco de Mayo!
Ali in the Valley
Tilapia Fish Tacos
Author: Alison Ball
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 6- ounce tilapia fillets or other mild white fish—swordfish, halibut
salt and freshly ground black pepper
4 6- inch flour tortillas
Prepare the fish. Mix the chili powder, cumin, cayenne pepper, 1 tablespoon olive oil and the juice of 1 lime in a small bowl. Arrange the fish fillets in a glass baking dish or on a nonreactive platter (no metal). Brush fillets on both sides with spice mixture and season with salt and pepper. Let marinate at room temperature for 15 to 30 minutes.
Heat a large nonstick skillet over a medium flame. Add enough olive oil to coat the bottom and sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.
Warm the tortillas. Heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. You can also nuke them in the microwave (they won’t brown, but they’ll be nice and pliable) or if you want to live authentically and dangerously, lay them directly over a gas burner, browning them briefly and carefully on both sides.
Assemble the tacos. Divide fish among four tortillas and add your favorite toppings. Cut the second lime in wedges and serve with the tacos
I use chopped fresh tomatoes, thinly sliced green onions and roughly chopped cilantro to top them and served lime wedges on the side. In addition, you can use diced avocado, your favorite salsa, chopped jalapeños, chopped onions or other taco toppings you like. Don’t go crazy, though—you don’t want to lose the taste of the fish.