Anyone that knows me knows I can barely tolerate fish. During my culinary training I tasted every fish dish we prepared and found very few I would order given a chance. In almost any form, other then deep fried and accompanied by chips and some malt vinegar it’s flavor and texture just don’t mesh with my palette. For this reason today’s recipe / tonight’s dinner may be a bit of a shock to some.

Pan Seared Tilapia Tacos
Makes 4 tacos

1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
olive oil
1 lime
4 Tilapia fillets
salt and freshly ground black pepper
4 6-inch flour tortillas

For toppings:

We used sour cream, chopped tomatoes, chopped cilantro and my attempt at Coyote Blues’ guacamole. The guacamole was close but I had tomatillos and not green tomatoes. Mel liked it and she hates guacamole so I call it a win. I will try to remember exactly what I put in it and throw that one up soon too.

Preparing your fish:

Take your fish and lay them out in a nonreactive container, douse with olive oil, the juice from your lime, chili powder, cumin and cayenne pepper. I just got a hold of chipotle pepper powder so I substituted that for the cayenne. Let it marinate for about half an hour.

Once ready heat your pan well and coat thinly with olive oil. It won’t take long (about 4 minutes per side) to saute the fillets. Remove them from heat and break apart with a fork.

You could just slap them on a tortilla and call it good but I highly recommend toasting them in a hot pan with some butter, get them nice and crispy.