I love, love, love my kids' openness to trying new foods. With a day off from school yesterday due to President's Day, we ventured off to our closest large city for some shopping and lunch. Well, it must have been "taste of the ocean" day at one particular store because there were employees up and down every aisle passing out all kinds of fish and seafood samples. From shrimp to crab cakes to flounder to tilapia to salmon - in every flavor of sauce, breading and seasoning - my kids tried them all (and loved them all). And, of course, they begged to pretty much buy them all.
Never mind that we simply went in there to pick up boxes of candy bars for Allanah's Washington D.C. trip fundraiser. (Wanna buy a candy bar? They're only a dollar!)
We settled on some fresh tilapia.
We decided on using it in fish tacos. Spiced Lime Vinaigrette Tilapia Tacos with Pineapple Salsa to be exact. I love this recipe and it's actually quite simple to prepare. The vinaigrette for the fish consists of some basic taco-style seasonings, fresh lime juice and a little oil. Once brushed with the vinaigrette and cooked, the fish gets snuggled inside of a warm tortilla and topped with a super healthful, fresh pineapple salsa. Add on a little shredded cabbage and bright, fresh cilantro for the perfect fish taco.
Yields 8 tacos (4 servings).
For the Salsa -
1 cup chopped pineapple (fresh is best)
1⁄4 cup red bell pepper, chopped
1⁄2 cup fresh cilantro leaves, chopped
1⁄4 cup red onion, finely chopped
1⁄4 teaspoon kosher salt
1 tablespoon freshly-squeezed lime juice
For the Tacos -
1 tablespoon ground cumin
1⁄2 teaspoon chili powder
1⁄4 teaspoon kosher salt
3 tablespoons freshly-squeezed lime juice
2 teaspoons vegetable oil
4 pieces (each about 6 ounces) skinless tilapia, each cut in half length-wise
8 corn tortillas, warmed
1 cup shredded purple or green cabbage (or lettuce)
Lime wedges (for garnish)
Cilantro leaves (for garnish)
In a small bowl combine pineapple, red pepper, cilantro, red onion, salt and lime juice. Set aside.
Preheat grill pan or large skillet to medium-high heat. Coat with non-stick spray to ensure that the fish doesn't stick.
In a small cup whisk together cumin, chili powder, salt, lime juice and oil.
Brush on both sides of fish, coating evenly.
Grill fish on preheated grill pan or cook in skillet, turning once, for 3 - 4 minutes per side or until fish is opaque and flakes easily when tested with a fork.
Flake fish into small pieces, if desired. (I leave mine whole.)
Warm tortillas. (I char them a bit over a gas burner.)
Fill warmed tortillas with fish, cabbage/lettuce and salsa. Serve with cilantro leaves and limes for garnish.
NOTE: I cut the fish in half and they were still very large pieces. They could easily be cut into four pieces length-wise, which would allow you more servings. You may desire to double the salsa recipe if doing so, however. And, you would, of course, need additional corn tortillas.
Recipe adapted from Cooks & Books & Recipes.