OK, so “fish taco” might not be the most appealing phrase on the planet, but these tilapia tacos are downright yummy. And simple. I promise. Tilapia is one of those great white-meat fish that doesn’t have a ton of flavor, so this dish is great if you’re feeding folks who don’t like things that, “taste too fishy.” I *was* one of those people, so I know of what I speak!
You’ll see very small measurements in this recipe. I don’t really measure the spices – a shake or two will do. If you like lots of cumin, add more! I wouldn’t recommend adding too much more cinnamon, though: it’s really potent and can dominate the rest of the flavours.
2 tb olive oil
1 ts cumin
1/2 ts cinnamon
1/2 ts salt
1/2 ts pepper
4 garlic, minced
1 small handful of cilantro, chopped
1 lime, juiced
2 tilapia filets
1/2 red onion, diced
1 ear of corn/1c corn kernels
1/2 bell pepper, diced
2 chipotle peppers in adobo, minced
1 c sour cream
1. Mix the chipotle peppers and sour cream in a bowl and set aside.
1a – if you’re using an ear of corn, boil a large pot of water and cook the corn for 3 minutes. Toss into a bowl of ice water to stop the cooking process. Using a good, sharp knife, remove all the kernels and set aside.
2. Heat oil in a pan over medium-high heat and add everything from cumin to the cilantro in the above list. Saute for 3-4 minutes.
3. Add the tilapia fillets, onion & pepper. The fish will take anywhere from 3 minutes/side to 5/side, depending on how thick the fillet is. Regular, supermarket fillets will be closer to 3 minutes.
4. Flip the fillets and add the corn. Saute 2 more minutes with lime juice.
5. When fish is cooked, break it up with a wooden spoon or the spatula you’ve been using. Taste a little for seasoning.
6. Assemble with your fave tortillas and enjoy!