I know many people that feel as though food doesn't need to be messed with and certain foods just don't go together. I disagree with that statement. German potato salad mixed with taco sauce does not work well together, pickles and ice cream do not work well together (unless you're feeding for 2). Personally, I think that putting a fish fillet into a tortilla shell is an absolute genius idea. I've even tried Shrimp Tacos... I recommend that as well.
Well, as promised.. here's my version of a fish taco that I hope you will love.
Chipotle Tilapia Taco's
- 3 to 4 tilapia fillets
- 1/2 cup of rice (I used jasmine rice because prefer the flavor but you can use what ever you have on hand)
- 1 TBSP of Red & Green Bell Pepper - minced
- 1/2 of a medium onion - sliced
- 1 TBSP of Galena Street Rub (or 1/4 tbsp Cayenne pepper and 1/2 tbsp paprika)
- 1 tomato - diced
- Shredded lettuce
- Flour tortillas (amount depending on how many people you are feeding - Fajita size tortillas are best)
- Kraft Chipotle Mayo - desired amount applied to the taco
- Salt and Pepper to taste
- Shredded Cheese (use what ever your preference - I recommend an easy melting cheese)
In a baking dish, layer the tilapia fillets over the top of a bed of sliced onions (this will roast the onion, take away the crunch and make it sweet). Sprinkle the Galena Street Rub to the fish - add salt and pepper. Bake at 425 for 15 - 20 minutes. In a medium sauce pan, steam the rice - half way through the cooking.. add the red and green diced bell pepper (hint: Penzey's Spices has dried bell pepper that plump when cooked.. it's so much easier). When the tilapia is done baking.. take 2 forks and pull in opposite direction of each other to shred the fish. Add the rice to the pan or to a separate bowl with the fish. Combine.