Braised Tilapia Tacos w/Shrimp & Mushroom Salsa

By BeijingRose
August 19, 2013
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Author Notes: Talking with my mom tonight she told me she was weirded out by the idea of "fish tacos", so I explained to her how very good--and nutritious AND low-fat--they are--so of course the CRAVING hit and that's what we had for dinner! I braise or sometimes grill tilapia or flounder (depending on what I have in the freezer), but you can dip the filets in cornmeal and salt and deep-fry them if you like. The Shrimp Salsa was a spur-of-the-moment thing I made to go with them that works well even with pork tacos. El Milagro are the BEST corn tortillas around, IMHO, but if you can hand-make them, more power to ya! I will include the Black Bean-Corn Salad recipe in a separate file, but it goes great with this dish, and the Spanish Rice is a quickie from Rice-A-Roni--yeah, I know, but I was in a hurry! Just add a can of diced tomatoes, 1/2 minced onion, garlic powder and some cumin and you have it! Serve with fresh sliced avocado and sour cream--Margaritas optional!BeijingRose

Serves: 3-4

  • 1 pound tilapia or flounder filets
  • 1/2 carton sliced portabella mushrooms
  • 1/2 each of sliced red and a green bell pepper
  • 1 bunch green onion, sliced
  • 6 cloves garlic, sliced
  • 1 teaspoon cumin (each, for fish and for salsa)
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 small package frozen salad shrimp
  • 10 corn tortillas
  • 2 small avocadoes, sliced
  • 1/2 cup sour cream
  • Tapatio Hot Sauce
  1. Thaw your salad shrimp and drain well. Pat dry with a paper towel. Set aside.
  2. Spray butter spray into a well-seasoned iron skillet and toss in the sliced mushrooms, peppers, green onions, garlic--sprinkle in the cumin, and stir-fry on medium heat, lightly, until slightly softened. Add the shrimp (which are pre-cooked), stir-fry for one minute. Pour all the salsa into a dish, cover and set aside.
  3. Do not clean out the skillet! Spray it with butter spray again and lay the tilapia/flounder filets around the pan, spray them a little with the butter spray, then sprinkle on the garlic and cumin. Cook until fish filets begin to turn white, then flip them over, pour on the Worcestershire sauce, and a pinch of salt, them cover and cook on low heat for 10 minutes--turn them half way through.
  4. Spray a long cookie sheet with butter spray, lay the tortillas out on it, spray with a little more butter spray on top, and place in a 350 degree oven for 6-10 minutes (depending on how hot or crispy you want them--more heat makes them more stiff and a little chewy).
  5. Place fish in a separate dish, sprinkle with Tapatio hot sauce. Set out the Shrimp Salsa either in it's own dish, or you can garnish the fish with it and top with a little chopped cilantro. Set out the tortillas in a basket or shallow dish covered with a cloth to keep them warm. Serve with avocado and sour cream.

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