Photo: Sarah Kaiser/WFIU
This taco recipe uses traditional tortillas as the wrappers. I’m not employing the services of a deep fat fryer to achieve the crispy texture, though. I simply curves the tortillas and places them in a toaster.
Your toaster is your friend. It’s not just for breakfast anymore.
The star of this recipe is tilapia. A lot of people don’t like it because they say it has an earthy or muddy flavor, but if you cook it properly, it can be delicious.
- tilapia filets
- chili powder
- slices of lime
- Marinate the fish with capers, scallions, tomatoes and some chili powder.
- Then lay the filets on a bed of limes. Not only will the limes add flavor, they will keep the tilapia from sticking to the pan.
- After sprinkling the fish with salt and pepper, cook the filets under the broiler for four to five minutes until it’s cooked through. This should give the fish a flaky consistency.
And now for the fun part: the accoutrements!
We are serving this dish with pico de gallo, shredded cabbage and carrots, sour cream and sprigs of cilantro. But feel free to get creative with what’s in your fridge and accompany this dish with whatever strikes your fancy.