One of the things I miss the most when I’m in the US and away from home is the wide variety of fresh fish. As a native Malayalee, we eat a lot of fish and on a regular basis. Even during my childhood in Kuwait we always had fresh fish for most weeks. Over here in the US, most of the time, I’m using frozen fillets for my seafood dishes. There are still some amazing dishes which can be made with them. These fish tilapia tacos are relatively simple to make once you have the ingredients ready. The key is to ensure the fish is juicy and the sauce is not too empowering. The ingredients of the sauce may sound quirky at first, but I assure you the taste is amazing and it goes oh so well with the fish. The radishes and jalapeños give you the much needed crunch in the taco with the cilantro adding flavor as well.
Fish tacos served in corn tortillas and stuffed with sautéed fish, radishes and jalapeños with a chili avocado sauce
Tilapia Fish fillets- 2
Lemon pepper seasoning-1tbsp
Fresh coriander leaves/Cilantro
1)Cut the fish fillets into small pieces. Fry them on a pan with some salt and lemon pepper till golden brown on all sides.
2)To prepare the sauce, add the avocado in a bowl and smash it till it’s mushy, then add the fish sauce, jalapeño ketchup, soy sauce and mix well. Sauté some finely chopped garlic cloves on a pan with oil and add it to the bowl. Mix well.
3)Now toast some soft corn tortillas on another pan and once toasted, add the fish pieces to the tortillas along with sliced radishes and jalapeno and the top it off with the sauce and some fresh coriander leaves. Serve as shown. Enjoy! 🙂