Ingredients
- 4 tablespoons olive oil (divided)
- Salt & pepper
- 1 pound tilapia fis fillets
- 2 cups diced poblano peppers (about 2 large)
- 3 medium yellow onions, thin sliced
- 1 to 2 jalapeño pepper, minced (optional)
- 1 cup fresh whole kernel corn (from 1 large ear, or frozen, thawed)
- 2 tablespoons fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 12 (6-inch corn) tortillas
- 2 large avocado, cubed
- Prepared salsa (preferably green)
- Cilantro (fresh)
How to Make
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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).
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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.
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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).
We hope you enjoy this recipe!
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