1/4 teaspoon freshly
ground black pepper
2 teaspoons sugar
Dash of Cholula hot sauce
or Tabasco sauce
Toasted Crumb Tilapia Tacos
Slade Gorton
1 cup sour cream
1/2 tablespoon canned
chipotle in adobo
sauce, pureed
1 teaspoon lemon juice
4 fillets Slade Gorton*
Toasted Crumb Tilapia
Cooking spray
8 flour tortillas ( 8-10 inch)
1/2 cup salsa
1/2 cup sliced green
onions
SLAW
2 cups shredded
Savoy cabbage
2 teaspoons lemon juice
2 teaspoons lime juice
1 tablespoon orange juice
2 teaspoons minced garlic
1 teaspoon salt
To prepare the slaw, mix cabbage, citrus juices, garlic,
salt, pepper, sugar and hot sauce. Refrigerate for at
least 2 hours and up to 1 day before serving.
Combine sour cream, chipotle, lemon juice and a
pinch of salt. Set aside.
Preheat oven to 375°F.
Lightly coat tilapia fillets with cooking spray. Bake
tilapia until flaky and opaque. Flake each portion into
bite-size chunks.
Place tortillas between damp paper towels and heat
in the microwave for 30-60 seconds, or until lightly
warmed and softened.
Place some flaked tilapia on each tortilla. Top with
1/4 cup of slaw, 1 tablespoon of salsa, 1 tablespoon
of green onions and about a teaspoon of chipotle
sour cream. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Spicy Lime Tilapia
Aquamericas
4 Mountain Stream*
tilapia fillets
2 tablespoons olive oil
Juice of 1 lime, plus lime
slices for garnish
4 tablespoons spicy
dry rub seasoning
(Emeril’s Essence or
other Cajun blend)
Oil and heat a grill pan over medium-high heat.
Brush tilapia fillets with olive oil and lime juice.
Season liberally with dry rub.
Grill the fillets for 3-4 minutes on each side, or until
tender and flaky.
Garnish with salsa and lime slices. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Prepared pineapple
mango salsa (optional)
