Kitchen

Wednesday, January 30, 2013

Tequila-Lime Tilapia Tacos


Recently, my cousin and I have been obsessed with tilapia.  It is quick to make, so flavorful, low in calories, fantastic for you, AND can adapt to so many different cuisines.  I was in the mood for mexican food after I saw some corn tortillas at the store--hello, they are only 50 calories a piece! And we had just gotten some tequila-lime salsa from Aldi (who knew they had such amazing combinations?!), so taco night it was! These beauties are so colorful, delicious, and only a delightful 295 calories for TWO whole tacos with all the fixings!

Ingredients:
2 tilapia fillets
1/2 onion, sliced
3/4 cup tequila-lime salsa
1/2 fresh jalapeno, finely diced
smoked paprika
cracked pepper
1/2 tsp cayenne pepper
splash of olive oil
1/2 avocado, diced
4 corn tortillas
1/3 cup greek yogurt, nonfat

In a saute pan, splash a little bit of olive oil (maybe a teaspoon) and heat over medium heat til warm.  Add in the onions and jalapenos and cook until the onions are translucent over medium-low heat.  Stir in 1/2 cup of the salsa and continue cooking over medium heat until the salsa thickens a bit.  Add in the cayenne pepper. If the mixture becomes too thick, splash with some water.  Meanwhile, rub the thawed tilapia fillets with smoked paprika and a bit more cayenne.  Sprinkle with cracked pepper on either side.  When the salsa thickens in the pan, add the tilapia fillets right over it.  Cook four minutes and flip over.  Depending on how big your fillets were (mine were 4oz), continue to cook the tilapia until it is flaky.  Once tilapia is fully cooked, break up the fillets and roughly mix with the salsa.  Keep warm until ready to assemble the tacos.

****Don't worry if you can't find any tequila-lime salsa at the store. Make your own! To a cup of salsa (homemade or store bought) add a splash of tequila and the juice of half a lime. ****

Assembly:

Spray your corn tortillas with non-stick cooking spray.  Heat a small skillet over medium-high heat.  Dry-fry the corn tortillas until light brown spots appear on the bottom of the tortilla.  Flip and repeat.  Meanwhile mix together the greek yogurt and remaining salsa.  Add another dash of cayenne pepper.  To assemble the tacos, spoon the tilapia mixture onto the dry-fried tortillas, top with diced avocado, and drizzle with the greek yogurt salsa.

To vamp it up a bit, add a splash of tequila and some lime zest to the uncooked tilapia and marinate for a few hours.  Then serve the assembled tacos with a couple slices of lime to squeeze over the tacos for a tangy twist!  Enjoy!!!

Recipe makes 2 servings


2 comments:

  1. Looks delish, Colette! :) Unfortunately, I've got a man who's allergic to tilapia and we're doing a low-carb diet; do you think this recipe would work the same with salmon and lo-carb tortilla shells?

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  2. Aw thanks! And, absolutely! I think salmon would be incredible in this! I may have to give that a try!! Same with the low carb tortilla shells! Just to give you an idea, the tortillas I used had only 10 grams of carbs per shell, and .25 grams of sugar :) Miss you girl!!

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