Bill and I love fish taco’s. I try to change them up a bit based on ingredients that I have on hand. They are simple and delicious! One of our favorite Costco finds are the Tortilla Crusted Tilapia filet’s. They are easy to prepare and so flavorful! Each fillet is around 4 oz, and I like how you can pull just a couple from the package. We both really enjoy Halibut, which is a popular flatfish that has a fresh and unique taste. Besides it being a great source of necessary nutrients in the body, it has a delicately sweet flavor making it a favorite. Each are lean fish with white flesh that contains few bones. Fish is a very good source of high quality protein and is rich in various nutrients such as selenium, magnesium, phosphorus potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids. I prefer the flavor of White Corn Tortillas and like the Mission brand . They are thick and pliable, and roll and fold without cracking. Charred a bit over the open burner, these tortillas deliver a rich corn taste that is awesome. I doctor the taco’s up a bit, by adding savoy, Lime and Cilantro Coleslaw that I prepared, mimicking one that I watched Tyler Florence prepare.
2 Fresh Halibut, skinless
3 Tortilla Crusted Tilapia Filets
1 Tablespoon Butter
1 Tablespoon Extra Virgin Olive Oil
6 White Corn Tortilla Shells
Shredded Colby Jack Cheese, to taste
2 Cups Cabbage, chopped
1 Green Onions, chopped fine
2 Tablespoons Fresh Cilantro, to taste
3 Tablespoons Sour Cream
3 Tablespoons Mayonnaise
1 teaspoons Sugar
1 Tablespoon Fresh Lime Juice, and some zest to taste
Kosher Salt and Pepper, freshly ground to taste
Bake the Tilapia as directed on package. About seven to ten minutes at 375 degrees in the oven. Meanwhile, prepare the fresh Halibut. Remove the skin and melt butter and olive oil in a skillet over medium high heat; then add fish fillets that have been seasoned with salt and pepper.
Cook until seared, about three minutes; turn and sear other side, about three more minutes. Reduce heat to medium and cook until centers of fillets are just opaque, about two to four additional minutes depending on thickness.
Break both fish types into small, bite sized pieces.
Prepare the slaw by using shaved cabbage. Cut the green onions and toss with the cabbage and cilantro. Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.
Heat the corn tortillas over medium high heat directly on the burner and open flame. Watch closely and turn with a tongs, once the tortilla is charred nicely on both sides. Fold in half while you complete the other wraps.
Fill with some cheese, both types of cheese and some slaw. Top with salsa and fresh cilantro. I prefer avocado’s on mine!
The fish will be crispy from the crust on the Tilapia, and flaky from the Halibut.
We enjoyed these with a wonderful 2011 Springfield Estate, Wild Yeast Chardonnay fro South Africa. Soooo good!