MARINATED TILAPIA TACOS
SERVES 4
ACTIVE TIME 15 minutes
TOTAL TIME 25 minutes
If you don't have a gas stove, wrap a stack of TORTILLAS in a clean dish towel
and steam them for 5 minutes,
or heat in the microwave for 1 to 2 minutes.
Salpicon —- cold chopped vegetables, meat, or fish —- is a traditional Latin appetizer.
Here, it becomes an easy make-ahead taco filling, perfect for hot weather.
Toasting tortillas directly over a hot burner means one less pan to wash.
1 1/2 pounds skinless tilapia fillets
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice (about 4 limes), plus wedges for serving
2 tablespoons Worcestershire sauce
1/2 cup loosely packed fresh cilantro leaves
1 jalapeno pepper, seeded and finely chopped
1/2 red onion, thinly sliced
8 to 12 (6-inch) corn tortillas
1/2 cup shredded iceberg lettuce
Sour cream and hot sauce, for serving
COOK THE FISH:
Sprinkle the fish with 1/2 teaspoon salt and a couple turns of pepper.
Heat a large skillet over high heat.
When hot, pour in the oil.
Sear the fish, turning once, until golden and cooked through, about 8 minutes.
Let the fish cool to warm, then shred with a fork.
Toss the fish with the oil from the skillet, the lime juice, Worcestershire,
cilantro, jalapeno, onion, 1 teaspoon salt, and a couple turns of pepper.
Cover and refrigerate until ready to use, or for up to 8 hours.
TOAST THE TORTILLAS:
Use tongs to hold the tortillas directly over medium heat, turning once,
until blackened in spots, about 30 seconds per side.
Stack the tortillas as you go and cover with a kitchen towel.
SERVE: Put out the salpicon with the tortillas, lettuce, lime wedges,
and sour cream and hot sauce
so everyone can make their own tacos.