Tilapia "Tacos"

A local restaurant sells really good tilapia tacos, and I thought it might be fun to try making them at home. So I looked through a couple of my recipe books and put together a hybrid recipe. I chose to use lettuce to wrap the tacos, instead of taco shells or flour tortillas, simply because I didn't want to buy a whole package of either and then have the rest get stale.

3 tilapia fillets
1 head romaine lettuce
1/2 C plain yogurt
1 can chipotle chilis packed in adobo sauce
1 avocado, sliced
pineapple salsa (I used D. L. Jardine's)
1 lime

Mix the yogurt with 1 or 2 teaspoons of the adobo sauce from the can of chipotles. If you really like spicy food, chop up half a chipotle and add that to the yogurt, too. Set aside.

Season the tilapia fillets with salt and pepper and saute them in olive oil. Drain on a paper towel. Squeeze the lime juice over the fish.

To assemble the "tacos," take a clean, dry leaf of romaine lettuce, put a couple slices of the avocado on it, add a few chunks of the fish, and top with the yogurt-chipotle sauce and pineapple salsa, to taste. Wrap it up and enjoy! This dish is messy, but so are many of the best things in life, so just make sure you have plenty of napkins on hand.

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