Mexican-style Fish Fillet

Make your regular taco spread lighter by opting for fish.


June 2009 | By Johanna de Larazzabal-Blanco
Mexican-style Fish Fillet
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

June 2009

"My husband loves Mexican food,” says Johanna de Larrazabal-Blanco, who created this menu of “instant” recipes. “I stumbled upon this dish when I was thinking of a way to make our regular taco spread lighter.”Serves 4  Prep Time 5 minutes  Cooking Time 5 minutes4 tilapia fillets1 1/2 tablespoons taco seasoningcanola or vegetable oil4 flour tortillas1 cup salsa8 lettuce leavescilantro sprigs, to garnish (optional)1  Rub the tilapia fillets all over with the taco seasoning.2  Heat oil in a skillet. When the oil is hot, lay fillets on the pan and cook until done, about 1 minute or so on each side. Do not overcook.3 Place two lettuce leaves on a tortilla. Lay cooked fish on the lettuce and top with 1/4 cup salsa. Garnish with cilantro sprig if desired.Salsa tip: You can make salsa fresca from scratch by mixing 2 large chopped tomatoes, 1 chopped red onion, and the leaves of 4 cilantro sprigs. Drizzle with a little olive oil and season with salt and pepper.



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