Last year, I decided to foray into the world of fish on Lenten Fridays rather than just sticking with the normal vegetarian thing. I chose tilapia because it’s just about the cheapest fish out there and although it’s notoriously bland, I wanted to see if I could find good uses for it. Some of the experiments I tried were just nasty. I’ll refrain from sharing those. But one recipe was unexpectedly delicious: fish tacos. I never saw the appeal, but since I had a bunch of fillets in my freezer, I decided to give it a shot.
To cook the fish, I knew that tons of seasoning would be needed. Now, I made this recipe over a year ago and only just found the photographic evidence, so I’ll do my best to remember. I am
not a huge fan of spice, but with bland fish it’s necessary. I believe I used black pepper, salt, onion salt, and some cayenne with a squeeze of lime juice on both sides of the defrosted fillets. It honestly could have used more seasoning than I applied, like a blackened fish coated in pepper.
I seared the fish on very high heat for about 90 seconds per side (very thin fillets). Don’t worry about the fish breaking when flipped since it’ll break up in the taco anyway!
To counter the soft, spicy, salty fish, I made a taco filler out of mango, avocado, and grape tomatoes. I cut the tomatoes in half and cubed the mango and avocado into 1/2 inch cubes. A sprinkle of salt and a squeeze of lime juice completed the topping.
Now, hard tacos wouldn’t pair well with these ingredients- everything would just squish out, and that’s gross. So to maintain some crunch, I toasted soft whole wheat tacos until they were crisp on both sides (about 30 seconds per side in a saute pan over medium heat). I also lined the tacos with spinach to increase the vegetable content!
- 2 tilapia fillets
- 2 tsp olive oil
- Black pepper, salt, onion salt, cayenne pepper, to taste
- 1 mango, cubed
- 1 avocado, cubed
- 1 cup grape tomatoes, halved
- Handful of spinach
- 4 whole wheat tortillas
- Lime juice
- Coat each fillet in a heavy amount of seasoning on both sides. Sear over high heat in olive oil for about 90 seconds on each side. Break into large chunks.
- Toast tortillas in a pan on each side until warm and slightly crisp.
- Layer spinach in tortillas, then fill with fish, mango, avocado, tomatoes, and a squeeze of lime juice.