Sunday, February 15, 2009

Easy Fish Tacos


3 tilapia fillets (or other mild white fish - about 1 1/2 to 2 lbs)
Seasoned pepper (make sure it's gluten free! I use a Key Lime Pepper.)
butter for basting
8 corn tortillas
canola oil
your favorite toppings (grated cheeses, salsa, shredded red cabbage, sour cream, guacamole, diced tomatoes, diced green onion, etc)


Melt butter and use it to baste the fish on both sides. Sprinkle the fish on both sides with the seasoned pepper. Bake the fish in pan sprayed with non-stick spray at 350 degrees for 12-15 minutes, until you can flake it with a fork (or do as we do: we buy frozen tilapia fillets from Costco and microwave them from the frozen state according to package directions). I realize that many people bread fish and deep fry it when they make fish tacos but we prefer it unbreaded.

While the fish is baking, pour oil into a small pan until it's about half an inch deep. Cook the corn tortillas one at a time briefly in hot oil over medium high heat. It will only take a few seconds per side to see bubbles forming in the tortilla if the oil is hot enough; as soon as that happens flip it over with tongs and cook the other side, unless you like your taco shells really crispy, in which case just cook the tortillas a bit longer per side. We like them to be still flexible.

Remove the cooked tortilla to a plate lined with paper towels, blot it with a paper towel to remove excess oil and bend it into a taco shell shape while still hot. Repeat.

Scoop some cooked fish into a taco shell, add cheese or tomato or other toppings as you wish, and enjoy! Makes 8 fish tacos.

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