Taco night is about to get a delicious update with flaky tilapia or swai cooked with southwest seasonings.
1 1/2 pounds tilapia or swai fillets
2 tablespoons vegetable oil (divided)
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons coarsely ground black pepper
1 1/2 teaspoons coarse salt
Cilantro Cream (recipe follows)
12 flour tortillas (8-inch diameter), warmed
Shredded iceberg lettuce
Dierbergs salsa of your choice
Lightly brush both sides of fillets with 1 tablespoon of the oil. In small bowl, combine cumin, chili powder, pepper, and salt; rub on both sides of fillets. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add fish; cook in batches until fish is lightly browned and flakes easily with fork, about 3 minutes per side. Flake into large chunks. Spread Cilantro Cream on warm tortillas; top with lettuce, fish, and salsa.
Makes 6 servings
Cilantro Cream In small bowl, stir together 1/3 cup light mayonnaise, 1/3 cup light dairy sour cream, 2 tablespoons lime juice, and 2 tablespoons chopped cilantro.
Makes 2/3 cup
Servings: Per servingCalories: