Good Morning America Recipes

Tilapia Tacos

Flavorful easy fish twist on the Taco.

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Epicurious and chef Angelo Sosa explore Asian fusion.
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Servings:4
Difficulty: Easy
Cook Time: min

Ingredients

  • CHILI KISSED TILAPIA TACO
  • CORN TORTILLAS 8 EA
  • LETTUCE, SHREDDED 8 OZ
  • RED ONION, SHREDDED 3 OZ
  • CILANTRO, SPRIGS W/ STEMS 12 EA
  • GUACAMOLE:
  • RIPE AVOCADOES, COARSLY MASHED 6 EA
  • RED ONION, SMALL DICED 1 OZ
  • JALAPENO, SEEDED AND DICED 2 EA
  • LIME, JUICE 2 LIMES
  • SALT 1TSP
  • CHILI MAYONNAISE:
  • HEAVY MAYONNAISE 8 OZ
  • SRIRACHA 2 OZ
  • FISH MARINADE:
  • TILAPIA, FILLETS 7-9 OZ CUT INTO STRIPS 2 EA
  • CORIANDER, GROUND 1 TSP
  • WHITE PEPPER, GROUND ½ TSP
  • CUMIN, GROUND ½ TSP
  • CHIPOTLE IN ADOBO, CHOPPED 1 TBSP
  • GRAPE SEED OIL 2 TBSP
  • FISH SAUCE 1 TBSP
  • Cooking Directions

    MIX INGREDIENTS IN A BOWL UNITL FULLY COMBINED

    COMBINE ALL INGREDIENTS IN A BOWL AND MIX. COVER WITH PLASTIC WRAP TOUCHING THE SERVICE AND ALLOW TO SIT IN THE FRIDGE WHILE YOU MAKE THE FISH MARINADE

    COMBINE ALL INGRDIENTS EXCEPT FOR FISH IN A BLENDER AND PROCESS UNTIL COMBINED. POUR RESULTING LIQUID OVER FISH AND ALLOW TO MARINATE 4-6 HOURS. TO COOK BRING A SKILLET TO HIGH HEAT WITH 1 TBSP OF OIL ONCE THE OIL BEGINS TO GLISTEN ADD THE FISH AND COOK UNTIL IT JUST BEGINS TO FLAKE BUT NOT FALL APART

    TO ASSEMBLE:

    WARM BOTH SIDES OF THE CORN TORTILLA IN A HOT SKILLET. SPREAD A THIN LINE OF THE CHILI MAYO DOWN THE CENTER OF EACH TORTILLA.

    DIRECTLY ON TOP OF MAYONNAISE YOU WILL BE LAYING A THIN LINE OF SHREDDED LETTUCE FOLLOWED BY THE RED ONION. PLACE THE FISH DIRECTLY ON TOP AND FINISH WITH A DALLOP OF THE GUACAMOLE AND CILANTRO SPRIGS


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