Food recipes
Tilapia and Scallion Soft Tacos
Tilapia and Scallion Soft Tacos
Ingredients:
1 pound (455 g) tilapia fillets
2 bunches scallions, all parts, cut into 1-inch (2.5-cm) pieces
8 tablespoons (115 g) sour cream
Flour tortillas
Sauce
Chili powder
Flour, for dusting
Oil, for frying
Directions:
Preheat the oven or toaster oven to 350ºF (180°C, or gas mark 4). Wrap the stack of tortillas and a few drops of water in foil. Bake until warm and pliable, about 10 minutes.
Meanwhile, in a microwaveable bowl, combine the sauce and chili powder. Cover and microwave on high power until hot, 1 to 2 minutes.
Heat about 2 tablespoons (28 ml) oil in a large skillet set over high heat. Dust the fish with flour, shaking off excess. Fry half of the fish until golden on the bottom, about 2 minutes. Flip the fish. Add half of the scallions to the pan in the space between the fillets. Lower the heat slightly if the fish is browning too quickly. Cook until the fish is opaque in the center and the scallions are wilted, about 3 minutes. Remove to a plate.
Add about 2 tablespoons (28 ml) more oil to the pan. Repeat with the remaining fish and scallions, reserving about 1/2 cup (50 g) scallions to pass at the table.
Fill the tortillas with fish, scallions, sauce, and sour cream, and fold over to make soft tacos.
Prep: 3 minutes | Cook: 12 minutes | Yield: 4 servings
Ingredients:
1 pound (455 g) tilapia fillets
2 bunches scallions, all parts, cut into 1-inch (2.5-cm) pieces
8 tablespoons (115 g) sour cream
Flour tortillas
Sauce
Chili powder
Flour, for dusting
Oil, for frying
Directions:
Preheat the oven or toaster oven to 350ºF (180°C, or gas mark 4). Wrap the stack of tortillas and a few drops of water in foil. Bake until warm and pliable, about 10 minutes.
Meanwhile, in a microwaveable bowl, combine the sauce and chili powder. Cover and microwave on high power until hot, 1 to 2 minutes.
Heat about 2 tablespoons (28 ml) oil in a large skillet set over high heat. Dust the fish with flour, shaking off excess. Fry half of the fish until golden on the bottom, about 2 minutes. Flip the fish. Add half of the scallions to the pan in the space between the fillets. Lower the heat slightly if the fish is browning too quickly. Cook until the fish is opaque in the center and the scallions are wilted, about 3 minutes. Remove to a plate.
Add about 2 tablespoons (28 ml) more oil to the pan. Repeat with the remaining fish and scallions, reserving about 1/2 cup (50 g) scallions to pass at the table.
Fill the tortillas with fish, scallions, sauce, and sour cream, and fold over to make soft tacos.
Prep: 3 minutes | Cook: 12 minutes | Yield: 4 servings
Printed from https://recipe.bluelayer.org/recipe/74484/tilapia-and-scallion-soft-tacos