Notwithstanding all obvious signs that winter is still around, my mind is playing tricks on me by inducing thoughts that include fresh farmers’ market-type ingredients. This meal came together so quickly and easily and the flavors complementing each other immediately transformed us straight back to sunny California. Warm weather, sunshine, beaches, farmers’ markets, latin music… hmmm, how much longer till springtime?
Okay, back from daydreaming but only long enough to give you the recipe adapted from Half Baked Harvest 🙂
INGREDIENTS
4 tilapia filets
3 Tbsp olive oil
1 1/2 tsp paprika
1 1/2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
Salt and pepper
Corn tortillas
Mango Avocado Salsa
1 mango, peeled and chopped
1 avocado, pitted and chopped
1 roma tomato, chopped
2 tsp garlic salt
1 lime, juiced
1/4 cup freshly chopped cilantro
Salt and pepper
INSTRUCTIONS
In a small bowl, combine paprika, chili powder, garlic powder, onion powder, oregano and a pinch of salt and pepper. Rub the tilapia all over with some of the olive oil, sprinkle the spice mixture and set it aside.
In a bowl, mix the chopped mango, chopped avocado, chopped tomato, garlic salt, pepper, cilantro, lime juice. Toss well and stick it in the fridge while you cook the fish.
Heat a skillet over medium heat and pour the rest of the olive oil in. Cook the fish on each side for about 3 minutes or so (tilapia cooks fast).
Warm up the corn tortillas in the microwave for about 30 seconds or until as warm as you want it. You can also toast it over an open flame if you have a gas stove. Shred the cooked fish, layer the tortilla with some sour cream, place the shredded fish, and smother it with the mango avocado salsa.
Stuff your face and grunt with pleasure as the delicious flavors of this fish taco take over your brain cells.
