Monday, October 7, 2013

Cilantro Lime Tilapia Tacos

Are you that asshole that microwaves leftover fish in the office lunchroom?  I sure am, cause I generally don't give a flying shit.  Usually it's salmon on Mondays, as we grill wild-caught salmon often on Sundays when we grocery shop the same day.  Rarely I will reheat something like tilapia, which has a bit more of a fishy odor than salmon.  When it comes to lunchtime etiquette at the workplace, I think this is pretty low on the list.  What do colleagues do at your work to piss off your lunch hour?  Stealing food is #1.  Leaving dirty dishes in the sink is a close second.  Do they 'borrow' your silverware or dishes?  Is it necessary to put your name on your sack lunch?  You have to put up with any loud eaters?  Do people leave food in the fridge for months so it gets all nasty and then you have to throw it out?  Luckily, I only have a couple of other people using the lunchroom when I do, so any dirty looks I might get from reheating leftover fish will be manageable.   

Apparently I enjoy this flavor combination with seafood

Cilantro Lime Tilapia Tacos
4 servings

For the tilapia-
1 lb tilapia, prolly 2 fillets
3/4 C cilantro, packed
2 medium cloves garlic, minced
zest of 2 limes
1/2 ts cumin
1.5 ts kosher salt
1 ts freshly cracked black pepper
1/4 C EVOO
Canola oil
tortillas

For the crema-
1/4 C sour cream
1/2 ts lime zest
1 small garlic clove, minced
1 TB chopped cilantro
pinch S&P

For the slaw-
1/2 small red cabbage, thinly sliced and chopped
1 large or 2 medium carrot, peeled
1/4 medium red onion, diced
1 TB white wine vinegar
2.5 TB EVOO
pinch S&P

For the options-
sliced avocado
cilantro garnish
thinly sliced jalapeno, serrano or habanero

In your food pro or blender, combine the cilantro, lime zest, garlic, cumin, and S&P.  Blitz to combine, then slowly add in the EVOO.  Place the tilapia in a shallow dish, season lightly on each side with S&P.  Spread the cilantro mixture on each side and let rest for 20 minutes at room temp while you make the crema and slaw.



Combine the sour cream, lime zest, garlic, cilantro, and S&P in a small bowl.  Stir well, taste for seasoning and then stash in the fridge.

Mix the cabbage, carrot, and onion in a medium bowl.  Add the vinegar and oil, season with S&P and stir well.  Taste for seasoning and then stash in the fridge.  You may need to add more oil and vinegar too, depending on the size of your slaw.

Heat a large skillet or even better, an electric skillet (375°F) or griddle to medium high heat.  Once hot, add a drizzle of canola oil and then gently place the fillets with the thicker part in the middle of the skillet or griddle.  Don't touch them for 3 minutes, let them brown!  After you get a good Maillard crust on the bottom, after 3-4 minutes, carefully turn them with a spatula and cook on the flip side for 3-4 minutes until cooked through.

Warm up your tortillas and assemble your tilapia tacos as desired.  If you run out of tortillas as I did, grilled french bread works great too.  I never pass up the opportunity for a sandwich. 





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