TACO FISH TUESDAYS

 

For some reason, I make these fish tacos on Tuesdays. It's also a great dish to serve for parties. 

INGREDIENTS

1. 500 gms, tilapia fillets
2. 1 Tbsp coriander powder
3. 1 Tbsp. cumin powder
4. 2 tsp hot chili powder
5. 2 Tbsp. lemon juice
6. 4 cloves of garlic, grated
7. 1 tsp. salt
8. 4 Tbsp. oil
9. 4 Tbsp each of finely chopped onions, capsicum, and pineapple
10. salsa
11. small tortillas( I like to use corn & wheat tortillas from Trader Joes's)

METHOD

• Thaw and wash the fish fillets. Rub in all the ingredients from 2-7. 
  
  
  
  
  
  
  
  
  
  
  
  
• Meanwhile, heat a non-stick pan on medium-high heat. When warm, add oil. When the oil is hot, add the marinated fillets. 
• Let roast on one side for 2 minutes without covering the pan. Then cover and cook for 1 minute. Take off the lid, turn the fish over, and do the same for the other side. When cooking the second side of the fish, add the chopped onions, capsicum, and pineapple.
• Cook the other side as you did the first side of the fish.
  
  
  
  
  
  
  
  
  
  
  
  
  
• Turn off the stove, and the fish will continue to cook in the heat retained. Don't close the pan tightly. Keep it half-open.
• Heat the tacos and serve with the fish roast and salsa.
• I used the whole fillets, so I cut small pieces of the fish with a spoon or spatula and served them with the tacos. 

NOTES

• Pineapple is a good addition. Don't skip it. So are the chopped onions and bell peppers.
• Salsa pairs well with the fish tacos. I don't like guacamole with the fish tacos. 
• Other condiments that I use are Tartar sauce or Ranch.
• Tofu can be used instead of fish. Substitute the same amount. Tofu tends to break, so be gentle.