I love fish tacos. This recipe is great because it takes the typical fish taco and creates an interesting blend with artichoke, spinach, and black olives. Plus, tilapia is nice because it is a mild tasting fish which accepts a great deal of flavors.
This recipe serves four.
* 4 Tilapia Fillets which is about 1 1/2 pounds
* Juice of 1 Lime
* 1 small/regular size bag of shredded cabbage (you'll only need
about 1/2 of the bag)
* 1 bundle of fresh cilantro
* 1/2 cup Artichoke and Spinach Dip (can be found pre-made at
* 1/4 cup sliced black olives (drained)
* Adobo (Goya Brand) Seasoning for seasoning the fish fillets
* 8-10 corn tortillas
* Vegetable or Canola oil for toasting the tortillas on a skillet
---- Heat Grill
---- Squeeze the juice of 1/2 lime over fillets and sprinkle both sides with Adobo seasoning. Let marinate for 10 minutes.
---- While fillets are marinating, heat artichoke and spinach dip in microwave to warm.
---- In a mixing bowl, mix shredded cabbage, olives, and juice from the other half of the lime. Add the warmed artichoke and spinach dip and toss. Set aside.
---- Remove cilantro leaves from sprigs. These will be used to garnish tacos when serving
---- Place fish on grill (or skillet w/ olive oil if no grill) and cook until fish is done and flakes easily.
----In a medium to large skillet over medium heat, heat small amount of vegetable or canola oil. Place corn tortilla on skillet (I can usually fit 3 tortillas on my skillet), and allow to toast slightly. Before fully toasted, fold one-half of tortilla over to form a taco shell. Continue to toast until you have a crispy taco shell. Remove from skillet and allow to drain excess oil on plate with paper towel or place in a tortilla warmer lined with a paper towel.
On the table, set out the bowl with cabbage/artichoke/spinach blend, a small bowl of fresh cilantro leaves, the tortillas, and the fish. Allow everyone to make their own tacos. Sit back and smile as everyone compliments you and your yummy fish tacos.
Sealed with a Kiss, Kirsten