Nothing like a fish taco – spicy and flavorful and dripping with juice – to bring some color to your day! These come together in fifteen minutes, they're easy to scale for a crowd, they're nutritious and bursting with flavor and hey, let’s be honest - tacos are mad fun to put together and eat, with friends or solo, no matter what they’re made of. (Plus, you probably have most of the ingredients in your pantry, already!) Toasting the tortillas right on the stove is a trick I learned from a old friend, and I swear by it (if I ever live in a big enough apartment to have an outdoor space and a grill, I still might leave the tortillas to the stove).
pounds tilapia, or another firm-fleshed white fish
medium sized, juicy tomatos
jalapeños, number to taste
small red onion
cups of sweet corn (fresh from a cob and blanched, or from a can in a pinch)
a small bunch cilantro
yogurt (greek is the best, for its sour-cream-esq quality)
small corn tortillas, as many as you think you'll eat
red wine vinegar
spices: salt, pepper, paprika & cayenne
In This Recipe
Rub tilapia with salt, paprika and cayenne. Add a splash of olive oil and a lime’s worth of juice. Set aside to quasi-marinate.
Chop the tomatoes and jalapeños. Dice the red onion, and prepare your corn. Mix together in a bowl with salt, pepper and a generous splash of red wine vinegar. Chop cilantro and add to taste. Set aside, to let the flavors develop.
Prep the remaining toppings: slice the avocado and remaining limes, and set out the yogurt.
Heat a large skillet until hot. Add a splash of olive oil, and lay out your fillets of fish. Cook 2 to 4 minutes on each side, depending on the thickness of the fish. You want to cook the fillets through, but you don’t want to dry them out. Set out alongside the growing number of color-filled plates.
While the fish cooks, heat the first round of tortillas - I’m partial to cooking them directly on the stove. Turn the unused burners on medium-low. Put a tortilla directly on the burner for 5 – 10 seconds, you’ll see the tortilla begin to swell with the heat, and then flip (use tongs!) and toast the other side for a few seconds more. You’ll get the hang of it after a few tries in terms of how toasty (or downright burned) you want them or not. I toast tortillas as I go, since it takes but a moment, so that they're hot when they're eaten.
Assemble your taco: start with a chunk of fish, and add slices of avocado, a spoonful of the homemade corn-tomato "salsa", and another of yogurt. Add a squeeze of lime and enjoy!