I use Trader Joe's corn taco shells. Serves 4 people 2 tacos each.
- 12 ounces of tilapia filets
- 1/4 cup flour
- 3/4 tsp. ground cumin
- 1/4 tsp. sea salt
- 1/8 tsp cayenne pepper (optional)
- Juice of one small lime
- 6 to 8 blue or yellow corn taco shells
- 2 cups shredded lettuce
- 1 tomato chopped (if in season)
- 2 green onions, sliced thinly
- 1/2 cup shredded Monterey Jack cheese (I don't eat fish with cheese so I don't use the cheese on my tacos)
- Medium taco sauce or salsa (hot or mild as you like it)
- Sour cream (not on my tacos)
- Lots of fresh cilantro leaves
Heat tacos while preparing the filling.
Preheat oven to 425 or heat a frying with a little oil.
Mix flour, cumin, salt, and cayenne on a paper plate. Gently dredge fish in the flour mixture. Arrange fish in single layer on a baking sheet lined with parchment paper. Bake until golden brown. Alternatively, you can fry the dredged fish in a little oil until golden. Transfer fish to a bowl, cut it up and toss with the lime juice.
Fill warmed taco sheels with the fish, lettuce, tomato, green onions, taco sauce or salsa, lots of fresh cilantro, shredded cheese (optional), and sour cream (really optional).