I admit it. I am not that big of a fish fan. My husband is and it caused some dinnertime clashing for awhile there. He had a meal he made up called fish tacos and I just couldn’t get into it. We spent some time tweaking it together and now it is a favorite of both of ours.
For the Fish Taco Part of the recipe:
- 4 tilapia fish fillets (fresh or frozen)
- bread crumbs
- shredded Monterrey cheese
- green cabbage
- ranch dressing
- chipotle sauce
- 3-4 Roma tomatoes
- 1 small bunch cilantro
- 1/4 onion
- 3 limes
Coat tilapia fillets in bread crumbs. Place in an oiled pan with a small amount of lime juice. Cover and let steam cook.
Make pico de gallo salsa by finely chopping tomatoes, onions and cilantro. Combine ingredients.
Make sauce by combining equal amounts ranch dressing and chipotle sauce.
Serve fish in tortillas. Top with finely chopped cabbage, shredded cheese, sauce, pico de gallo or mango salsa and lightly spray with lime juice
My favorite is to make homemade mango salsa to go with it :
- 1 1/2 c. chopped, peeled mangos.
- 1 medium red sweet pepper, seeded and finely chopped;
- 1/4 c. thinly sliced green onions;
- 1 Tbsp olive oil;
- 1/2 tsp finely shredded lime peel;
- 1 Tbsp lime juice;
- 1 Tbsp vinegar;
- 1/4 tsp each salt and black pepper.
Mix it all together and you have great mango salsa. The original recipe calls for a chopped poblano pepper which I never have just lying around so I nixed it and it is still great. My friend Jan is the one who introduced me to the salsa recipe and she said it is also great with peaches instead of mango. Since we never buy peaches I have never tried it that way but if peaches are your thing you just might find that a tasty alternative!