Tacos Caseros De Tilapia Recipes

Steps:

• Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours.
• Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel.
• Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
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Steps:

• In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
• Season with half the lime juice, salt, cumin and southwest seasoning.
• Once that side is cooked, flip and season, cooking till golden.
• Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
• Fill tortilla with a portion of fish and then top with desired toppings.

Steps:

• *Can be found in Asian markets
• Special equipment: a 12-count nonstick muffin pan
• For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
• For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
• For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
• For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
• To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
• Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
• While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
• Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.

Steps:

• Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
• Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
• Heat oil in a deep saucepan over medium heat.
• While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
• Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray.
• In large resealable food-storage plastic bag, place seasoning mix (from dinner kit) and fish pieces. Seal bag; shake to coat fish with seasoning. Place fish on one side of cookie sheet. Bake 8 to 10 minutes or until fish flakes easily with fork. Place taco shells (from dinner kit) on other side of cookie sheet for last 4 minutes of bake time.
• Meanwhile, in medium bowl, toss coleslaw and dressing.
• Divide coleslaw evenly among warmed taco shells. Top each with fish, diced avocado and 2 teaspoons taco sauce (from dinner kit). Serve with lime wedges.

Steps:

• Calienta el horno a 375ºF.
• Combina el pan molido y los condimentos en un tazón mediano e incorpora el queso.
• Humedece el pescado con agua y cúbrelo con la mezcla de queso. Presiona ligeramente la mezcla de queso contra ambos lados del pescado. Cólocalo en una charola (bandeja) para hornear rociada con aceite en aerosol y ponle encima la mezcla de queso restante.
• Hornéalo de 12 a 15 min. o hasta que el pescado se desmenuce fácilmente con un tenedor. Entretanto, mezcla el repollo con la salsa.
• Corta los filetes de pescado por la mitad; ponlos en las tortillas. Ponles encima la mezcla de repollo. Dóblalos por la mitad.