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Tilapia Mini Taco Plate Recipe

Name: Mariachis de Jaliscos TILAPIA MINI TACO PLATE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb tilapia fillets; 1 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 each fresh lime; 2 cups red cabbage; 2 tbsp green onion (thinly sliced); 2 tbsp fresh cilantro (chopped); 1 each avocado; 0.5 each jalapeño (optional, thinly sliced); 0.25 tsp kosher salt (for slaw); 1 tbs fresh lime juice (for slaw); 0.5 cups mayonnaise; 0.25 cups buttermilk; 0.25 cups Greek yogurt (plain); 1 tsp fresh dill (finely chopped); 1 tsp fresh chives (finely chopped); 0.5 tsp garlic (minced); 0.5 tbs lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 8 each mini flour or corn tortillas; 1 tsp olive oil (for tortillas); 2 each lime wedges (to serve)

Inspired by Mariachis de Jalisco

Time30m

Serves4

With red cabbage, avocado & ranch dressing.

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Ingredients

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Tilapia

1 lb tilapia fillets

1 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp kosher salt

1/2 tsp black pepper

1 each fresh lime

Slaw & Toppings

2 cups red cabbage

2 tbsp green onion (thinly sliced)

2 tbsp fresh cilantro (chopped)

1 each Avocado

1/2 each jalapeño (optional, thinly sliced)

1/4 tsp kosher salt (for slaw)

1 tbs fresh lime juice (for slaw)

Ranch Dressing

1/2 cups Mayonnaise

1/4 cups Buttermilk

1/4 cups Greek yogurt (plain)

1 tsp fresh dill (finely chopped)

1 tsp fresh chives (finely chopped)

1/2 tsp Garlic (minced)

1/2 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tortillas & Finish

8 each mini flour or corn tortillas

1 tsp olive oil (for tortillas)

2 each lime wedges (to serve)

Method

Tilapia

Prepare fish

Pat tilapia fillets dry with paper towels. Place on a cutting board and cut into 1-inch wide strips suitable for mini tacos.

Season

In a small bowl combine olive oil, ground cumin, smoked paprika, garlic powder, kosher salt and black pepper. Brush or toss the tilapia strips in the spice-oil mixture until evenly coated. Squeeze half of the lime over the fish and let sit 5 minutes to marinate.

Cook

Heat a nonstick skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil if pan is dry. When hot, add tilapia strips in a single layer (work in batches if needed). Cook 2–3 minutes per side until opaque and flakey and internal temperature reaches 145°F (63°C). Remove from pan and keep warm; break into bite-size pieces if necessary.

Slaw & Toppings

Make slaw

In a medium bowl, toss the shredded red cabbage with sliced green onion, chopped cilantro, lime juice and 1/4 tsp kosher salt. Taste and adjust seasoning. Let sit 5–10 minutes to slightly soften and marry flavors.

Prepare avocado & jalapeño

Halve and pit the avocado, dice or slice as preferred. If using jalapeño, remove seeds for less heat and slice thinly. Keep avocado pieces ready to top tacos; toss with a few drops of lime to prevent browning.

Ranch Dressing

Whisk dressing

In a small bowl whisk together mayonnaise, buttermilk and Greek yogurt until smooth. Stir in chopped dill, chives, minced garlic, lemon juice, salt and pepper. Adjust consistency with extra buttermilk (1 tsp at a time) if too thick. Chill or set aside at room temperature for 5 minutes to let flavors meld.

Tortillas & Assembly

Warm tortillas

Warm mini tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or brush lightly with 1 tsp olive oil and warm until slightly crisp at the edges. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos

Place warm tortilla on a plate. Add a small handful (about 1–2 tbsp) of red cabbage slaw, top with 1–2 pieces of cooked tilapia, a slice or pieces of avocado, and a drizzle (about 1 tsp) of ranch dressing. Garnish with sliced jalapeño and additional cilantro if desired. Repeat to make 8 mini tacos.

Serve

Serve immediately with lime wedges on the side for squeezing over tacos. Leftover dressing can be served on the side.