I remember when I first heard people raving about fish taco's and I can tell you it did not sound good to me. But I was thinking of some sort of ground up fish in a taco shell which is not at all what they are. I was on business in Dallas late last year and had the pleasure of trying fish taco's with mahi mahi. Oh.my.god they were so good I actually went back and had them again for dinner.
Now here is the problem. Joe doesn't like fish...like at all. I could coat the entire thing in pepper and then stuff it with pepper and top it with a pepper sauce and he wouldn't go near it. So I had to make a separate kind of taco's for him so I could enjoy my yummy tilapia.
Now here is the problem. Joe doesn't like fish...like at all. I could coat the entire thing in pepper and then stuff it with pepper and top it with a pepper sauce and he wouldn't go near it. So I had to make a separate kind of taco's for him so I could enjoy my yummy tilapia.
Ingredients
4 pieces of tilapia (makes 2 large taco's)
1 tablespoon cayenne pepper
Salt and pepper
Tortilla wraps
3 tablespoons sourcream
2 tablespoons mayo
2 tablespoons chopped cilantro
Juice of 1 lime
2 peaches, diced
1/2 jalapeno pepper, seeded and diced
2 tablespoons diced red onion
2 shakes of hot pepper sauce
Lettuce, shredded
Peach Salsa
1. Combine the diced peaches, red onion, jalapeno pepper and hot sauce.
2. Mix well and add juice of half a lime.
Cilantro Spread (adapted from The Way the Cookie Crumbles)
1. Combine sourcream, mayo and cilanto in a bowl.
2. Mix well and add juice of half a lime.
Taco's
1. Sprinkle tilapia with cayenne pepper, salt and pepper.
2. Bake in a 350F oven for 15 minutes or until flakey.
3. Spread cilantro spread onto a flour tortilla.
4. Shread tilapia with a fork and place ontop of tortilla.
5. Top with lettuce and peach salsa.
