Fish Taco Recipe and Agua Fresca Give Cinco de Mayo a Fresh Take
| 1 min read
Serving Amount
Ingredients
8 12 street taco tortillas
2 large or 4 small tilapia filets
1 tbsp olive oil
1 cup panko breadcrumbs
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
2 cup shredded lettuce
4 Roma tomatoes, diced
Quick pickled onions (found in this recipe)
Cilantro-lime yogurt crema (recipe below)
3 limes, wedged for serving
1⁄2 jalapeño, seeded
2 garlic cloves
1 lime, juiced
1 cup 2% Greek yogurt
1 cup fresh cilantro
11⁄2 tsp cumin
2 tbsp water
Salt and pepper to taste
Instructions
Step 1
Preheat the oven to degrees 425 F. Prepare a lined baking sheet.
Step 2
Combine panko breadcrumbs, cumin, garlic powder, oregano, salt and pepper in a bowl. Pat tilapia filets dry, then brush with olive oil. Dip each side of the filets in the breadcrumb mixture and press in to set. Place on the lined baking sheet.
Step 3
Bake tilapia for 8-12 minutes or until cooked through. While tilapia is baking, toast or grill tacos.
Step 4
Serve bits of the tilapia on toasted street tacos with shredded lettuce, diced tomatoes, pickled onions, a drizzle of cilantro-lime yogurt crema and fresh-squeezed lime.
Step 5
Optional step – in a small pan over medium-high heat, add garlic cloves and jalapenos until lightly charred.
Step 6
In a blender or food processor, add all ingredients and blend until smooth. Dress fish tacos with a drizzle of the crema.
