"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 minutes
4 tilapia fillets
1 1/2 tablespoons taco seasoning
canola or vegetable oil
4 flour tortillas
1 cup salsa
8 lettuce leaves
cilantro 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.
Photography by David Hanson â”‚ Recipe and text Johanna de Larrazabal Blanco of 80breakfasts.blogspot.com â”‚ Styling by Paulyn
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