Fiery Tilapia Taco’s

Yesterday I decided to catch one of our larger tilapias so that I could try out a new recipe. Catching the fish is always an experience, especially when you fillet them. I find it easier to cut the head off of the fish entirely so that it is not looking at me while I try to get a clean cut on the meat with no bones. We use every part of the fish that we can. The dog eats the left over skin, why the chickens get the head and insides. What is left over gets buried in the garden and acts as natural fish mulch fertilizer for our plants.

I call the recipe Fiery Tilapia Taco’s w/ Pico.

This recipe serves two but also makes a great appetizer for up to four people. The salsa or pico calls for vegetables that we were growing in the garden that the fish grew up in, mainly because that is what we had on hand. You can mix and match on the salsa is some of the items this recipe calls for are not available.

You will need the following ingredients:

Ingredients:

• 1 chopped jalapeno
• 2 40z tilapia filets
• 1 anaheim pepper
• 2 chopped tomatoes
• 2 Tbsp cayenne pepper
• 1 Tbsp ground black pepper
• 1 Tbsp salt
• 1/2 tsp white sugar
• 1 Tbsp garlic powder
• 1/4 cup of chopped cilantro
• 1 whole onion chopped
• 1 cup of sliced cabbage
• 1 lemon juiced
• 2 minced garlic cloves
• 2 Tbsp Sour Cream
• 4 corn tortillas
• 1 cut lime
• 1 chopped red pepper

Directions:

Salsa:

1. In a large mixing bowl place finely chop onion, red pepper, anaheim pepper, jalapeno, cilantro, tomatoes.
2. Add 1 tsp of salt, 1tsp of pepper, 1tsp of garlic powder, and 1/2 tsp of sugar and mix in with lemon juice

Tilapia:

1. Preheat oven to 375 degrees
2. In small bowl combine 2 Tbsp Cayenne Pepper, 2 tsp salt, 2tsp black pepper, 2tsp garlic powder, 2 minced garlic cloves then sprinkle fillets with spices.
3. Arrange fillets on grill grate with tortillas, and cook for 3 minutes per side.

For each fiery tilapia taco, top corn tortillas with fish, sour cream, cabbage and salsa. Serve with lime wedge.