Spicy Fish Tacos
Recipe: #20189
July 17, 2015
Categories: Tilapia, July 4th, Labor Day, Oven Bake, High Protein, No Eggs, Non-Dairy, Hot Peppers, Spicy, more
"Poblano peppers vary for heat level, you might want to taste them first and add a pinch of cayenne if you want even more heat, to reduce the heat level way down use green bell peppers instead, also you don't need to stick with tilapia although it's a great choice for this recipe, sole or cod works great or a fish of choice. If you don't want to heat you house in the summer just grill the fish which is my favorite way to cook it"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (410.9 g)
- Calories 958.4
- Total Fat - 67.3 g
- Saturated Fat - 4.5 g
- Cholesterol - 0 mg
- Sodium - 1890.4 mg
- Total Carbohydrate - 66.7 g
- Dietary Fiber - 19.7 g
- Sugars - 4.8 g
- Protein - 27.4 g
- Calcium - 386.6 mg
- Iron - 8.1 mg
- Vitamin C - 41.6 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Heat 2 tablespoons oil in a large skillet over medium-high heat. Season the fish with salt & pepper. Add fish to skillet and cook until opaque in the center, 2 to 3 minutes per side. Transfer to a plate and flake with 2 forks (or you could oven-bake the fish or grill).
Step 2
Add the remaining 2 tablespoons of oil to skillet and reduce heat to medium. Add poblanos, onions and jalapeño, and cook, stirring often, until softened and starting to brown, about 6-8 minutes. Stir in corn, lime juice, cumin, oregano and salt. Cook, stirring often, until heated through, 1 to 2 minutes. Stir in the fish and any accumulated juice from the plate.
Step 3
Wrap tortillas in paper towels and heat in the microwave on High until warm and pliable, 30 seconds to 1 minute. Fill each tortilla with about 1/3 cup of the tilapia mixture and top with avocado, salsa and cilantro (if desired).
Tips
No special items needed.
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