Fish Tacos Recipe
Three corn tortillas stuffed with Cajun-dusted tilapia, shredded cabbage, Pico de Gallo & poblano crema. Served with our rice, roasted corn, poblano and black bean medley
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Ingredients
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Fish Tacos
Method
Preparation Steps
- 1
Prepare the Poblano Crema
Blend the sour cream, lime juice, and diced poblano pepper until smooth. Set aside.
- 2
Cook the Tilapia
Rub the tilapia fillets with Cajun seasoning. Heat olive oil in a skillet over medium heat and cook the tilapia for 3-4 minutes on each side until cooked through. Remove from heat and flake into pieces.
- 3
Warm the Tortillas
In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.
- 4
Assemble the Tacos
On each tortilla, layer shredded cabbage, flaked tilapia, Pico de Gallo, and drizzle with poblano crema.
- 5
Prepare the Side Dish
Cook rice according to package instructions. Combine roasted corn and black beans in a bowl.
- 6
Serve
Serve the tacos with a side of rice and the roasted corn and black bean medley.