Fish Taco Ingredients:
corn tortillas 10-12
1 1/2 lb tilapia whole or sliced into strips
1/2 tsp ground cumin
1/2 tsp chili powder
sprinkle of cayenne pepper (optional)
1 tsp salt
1/4 tsp black pepper
1 Tbsp butter
canola or other neutral oil with butter added when shimmering hot
Fish Taco Toppings:
4-6 brussels sprouts, sliced on a mandoline
2 medium avocado, sliced (avocado)
2 tomatoes, diced (optional)
a thinly sliced shallot or green onions or salsa if you have it
finely chopped poblano pepper if available
1/2 bunch cilantro
1 lime cut into wedges to serve
Instructions
Make crema ahead of time (2 hours at room temp then into fridge)
Combine seasonings: chili powder, cumin, cayenne pepper, salt and black pepper and evenly sprinkle seasoning mix over both sides of tilapia. Toss with flour.
Heat oil in frying pan on high to medium high, fry fish 4 or 5 minutes, toss and continue until done. Maybe another 2-3 minutes. (Can also be oven baked at 425º on a sheet pan with olive oil.)
To serve the tacos, toast the corn tortillas on a large dry skillet or griddle over medium/high heat or butter and heat them as we prefer.
To assemble: spread a blob of crema on the tortilla, then add pieces of fish then the tomato, cilantro and serve with a fresh lime wedge to squeeze over tacos if desired.
-Kate with guidance from web author natashaskitchen.com and the New York Times