Baked Tilapia Tacos
Take baked tilapia, throw on all the fixings and wrap it all up in a warm, crispy shell for the perfect fish taco. With these tasty tilapia tacos on your menu, every night becomes taco night.
Ingredients:
- Tilapia, seasoned and baked - 3 oz.
- Marie's Avocado Poblano Dressing - 3 oz.
- Corn tortillas, 4 inch - 6 each
- Green cabbage, shredded - .5 Cup
- Cilantro, chopped - 2 tbs.
- Mango, diced 1/4" - .25 Cup
- Salt and pepper mix - As needed
- Tomatoes, diced 1/4" - 1 tsp.
- Green onion, sliced thin - 3 tbs.
- Lemon or Lime wedges - 2 each
- Sauce Craft Cayenne pepper sauce - 1-1/2 oz.
Preparation:
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Season the tilapia with salt and pepper. Bake in the oven at 350F. degrees for approx. 8 minutes or until the fish is firm to the touch. Break the fish up into small pieces.
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Heat 2 corn tortillas up. 2 tortillas are for the re-enforcement of the structure of the shell - holding all the ingredients in the shell.
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On the tortilla, place the shredded cabbage, layer the fish, and drizzle with the dressing over the top of the fish. 1 oz. cooked fish per taco followed by the cayenne pepper sauce over the Ranch dressing.
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Take the tomatoes, cilantro, mangos, and green onions and mix well in a clean bowl, add salt and pepper for additional flavor. Sprinkle the fresh salsa over the fish and place the tacos on the plate with 2 lime or lemon wedges for garnish.
Chef Notes: The dressing/sauces can interchange as well as the protein.
