Broiled Tilapia Tacos

By -

 

WP_20150219_012-001

These were really good. I got the recipe from melskitchencafe.com. I liked the veggie tacos from last week better, but these were certainly worth making, and I will make them again. I give them an 8. These would be good with just shredded cabbage and then a mango salsa, because the slaw was the weakest aspect. So, I did make some changes, which I have noted in bold.

Broiled Tilapia Tacos

Yield: Serves 4

Ingredients

  • 8 6-inch white or yellow corn tortillas we fried ours again, which makes them so good 

    Quick Slaw:  This slaw was good, but it wasn’t excellent. I am going to keep thinking about how to make this better.

  • 2 cups finely chopped green cabbage or prepackaged angel hair coleslaw mix
  • 1/4 cup chopped fresh cilantro
  • 3 small radishes, very thinly sliced
  • 1 tablespoon olive or avocado oil
  • 1 tablespoon fresh lime juice
  • Pinch of salt, plus more to taste if needed

    Avocado Sauce:

  • 1/2 cup sour cream or plain yogurt Ok, so I did half sour cream and half Jalapeno Greek Yogurt, which made it way better. Next time, I will do all greek yogurt if I have it.
  • 1 avocado
  • 1/2 jalapeño, seeded and membranes removed I left this out, and it would have been more awesome with it
  • Pinch of salt

    Tilapia:

  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt  I also added 1/2 tsp. smoked paprika, 1/2 tsp. paprika, 1/2 tsp. chili powder
  • 1 tablespoon olive or avocado oil
  • 4 tilapia fillets, about 5 ounces each We used only 3, and we pan fried ours in a cast iron skillet

Directions

  1. Preheat the broiler to high with one rack in the center and another placed about 4-5 inches from the top of the oven or heating element.
  2. For the coleslaw, in a medium bowl, toss together all the ingredients. Set aside.
  3. For the avocado sauce, blend all the ingredients together until smooth. Set aside.
  4. Wrap the tortillas in foil and place them on the center rack of the oven to heat through.
  5. For the tilapia, in a small bowl, combine the cumin, garlic powder, oregano and salt. Place the tilapia fillets on a lightly greased baking sheet (you can line with foil and grease the foil to minimize cleanup) and rub lightly on both sides with the oil. Sprinkle both sides of the fish with the spice mixture. Broil on the top rack until the flesh is firm but not overcooked, 5-8 minutes.
  6. To serve, use two forks to lightly break apart the tilapia into pieces. Divide the fish between the tortillas and top with slaw and avocado sauce. Serve immediately.

http://www.melskitchencafe.com/broiled-tilapia-tacos/

Source

recipe retrieved 2/19/15 from http://www.melskitchencafe.com/broiled-tilapia-tacos/

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more