Brooklyn Bear's Grilled Tilapia Tacos
by Brooklyn-Bear
(Brooklyn NY)
Brooklyn Bear's Grilled Tilapia Tacos
These tacos are ridiculously delicious! You can easily adjust this dish to cut down the prep time by substituting the Tex Mex Seasoning Blend, Poblano Salsa, and/or Sweet -n- Purple Slaw with store bought versions. Njoy!!!
Ingredients:
2 Tilapia Flllets
3-4T Tex Mex Seasoning Blend (or to taste) *Recipe Follows*
6 6? Corn Tortillas
1C Shredded Mexican Cheese Blend
2T Olive Oil
1 Lime, Cut in Wedges (For Garnish)
Poblano Salsa (to taste) *Recipe Follows*
Sweet -n- Purple Slaw (to taste) *Recipe Follows*
Prep:
Rinse Tilapia Fillets and pat dry. Rub Tex Mex Seasoning Blend and Olive Oil evenly on both sides of the fillets. Cover and marinate fish in the refrigerator for at least 30 minutes.
Wrap Corn Tortillas in aluminum foil, set aside.
Grill:
Grill Tilapia Fillets over high heat (5-6 minutes per side- depending on thickness of fish and heat of grill). Grill foil packet of Corn Tortillas (5min, or until tortillas are soft). Line the grill rack with aluminum foil. Separate and arrange warm tortillas on grill. Top each tortilla with a light layer of the Mexican Cheese Blend. Close the grill top until cheese melts and then remove the tortillas from the grill.
Assemble:
Shred Tilapia Fillets with fork. Spread a layer of Poblano Salsa (*recipe follows*), shredded Tilapia, and Sweet -n- Purple Slaw (*recipe follows) on each tortilla. Roll tortillas into a taco- you can use a toothpick to hold the shape if the taco is not holding shape. Sprinkle a little of the mexican blend cheese on each taco and serve the dish with lime wedges. Njoy.
Tex Mex Seasoning Blend:
1/4C Chili Powder
1T Garlic Powder
1T Onion Powder
2-3T Sea Salt
Mix all the ingredients thoughroughly before using. you will only use about 1/3 of this mix for the dish. Put the rest in an old salad dressing bottle and save it for another night. Njoy.
Poblano Salsa Recipe:
2 Poblano Peppers
1/2 Large White or Yellow Onion
1/2C Fire Roasted Grape Tomatoes
1/2 Red Pepper
5 Cloves of Garlic
2T Fresh Cilantro (or to taste)
1T White Vinegar (or to taste)
1t Brown Sugar (or to taste)
1t Honey (or to taste)
Juice of 1 Large Lime (or to taste)
Olive oil
Sea Salt
Fresh Ground Pepper
Roast poblano peppers and tomatoes:
Grape Tomatoes-
Cut tomatoes in half. Season tomatoes with sea salt and fresh ground pepper. Drizzle olive oil over tomatoes (about 1T). Mix to coat tomatoes evenly. Arrange tomato halves (cut side up) on a sheet of aluminum foil. Grill on foil until tomatoes start to blacken. (12 min) Remove tomatoes from heat.
Poblano Peppers-
Coat with olive oil. Place peppers directly on the grill. Grill each side of the peppers until the skin is blackened and bubbling. (15 min) Remove from grill and place in a paper bag, close bag. Once cool, remove peppers from bag and peel off the blackened skin of the peppers. Once the skin is removed,discard the seeds and membranes from the peppers.
In a food processor combine Roasted Poblano Peppers, Onion, Fire Roasted Grape Tomatoes, Red Pepper, garlic and cilantro. Process on high until the mixture is minced. Taste the salsa. Add white vinegar, brown sugar, honey, lime juice, and sea salt to taste. As you add each ingredient mix well and keep tasting it to see what additions or adjustments you want to make. Let the salsa sit at room temperature for 30 minutes then drain liquid from salsa. Njoy- this salsa?s so good you may find yourself putting it on a sandwich...
Purple -n- Sweet Slaw:
1/2 Small Purple Cabbage (Thinly Sliced/Shredded)
1/2 Small Red Onion (Thinly Sliced)
2 Scallions (Thinly Sliced)
1 Carrot (Shredded)
1T Honey (or to taste)
2t Brown Sugar (or to taste)
2-3T Red Wine Vinegar (or to taste)
2 t Olive Oil
Handful of Cilantro (Chopped)
Sea Salt (to taste)
Freshly Ground Pepper (to taste)
Sprinkle a large pinch of salt over shredded cabbage and set aside at room temperate (1 hour). Rinse and dry cabbage.
Combine Purple Cabbage, Red Onion, Carrot, and Cilantro. Season with a pinch of salt. In a small bowl combine: Honey, Sugar, Red Wine Vinegar, and Olive oil. Pour liquid over vegetable mix. Refrigerate for at least 1 hour (I like to let it chill over night though). Add salt, pepper and scallions before serving. Njoy!
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