by merrill
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Photo by Sarah Shatz
1/2 cup Wondra Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1/2 pound tilapia (2 fillets) Ask a question about this ingredient
Vegetable oil Ask a question about this ingredient
1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped Ask a question about this ingredient
2 scallions, white and green parts, thinly sliced Ask a question about this ingredient
Large handful cilantro leaves, roughly chopped Ask a question about this ingredient
2 limes Ask a question about this ingredient
Corn tortillas or chips Ask a question about this ingredient
Sliced avocado (optional) Ask a question about this ingredient
Put the Wondra in a shallow dish and season generously with salt and pepper. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess.
Ask a question about this stepHeat a large sauté pan over medium heat and add a thin film of oil. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife.
Ask a question about this stepIn a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary. Serve in a pretty bowl with the tortillas and chips, and avocado if you like.
Ask a question about this stepI made this for dinner last night and it was fabulous. Served it with guacamole and warm corn tortillas, and my husband, when serving himself seconds, said "I've never liked fish tacos, but this is great!" (I used barramundi instead of tilapia, and regular flour instead of wondra, but otherwise followed the recipe above) I'll definitely be making this again!
I made this for dinner tonight. Loved it!! It's perfect for warmer weather. Served it with WinnieAb's Simple Seasoned Adzuki Beans (garnished with slivers of CA avocado), and a somewhat crunchy cabbage and carrot salad. Used half barley flour and half Wondra, and grapeseed oil. A keeper!! ;o)
I've had this dish at the Fonda and fell in love with it. I found out from the chef that there is a secret ingredient mixed in.
Worcestershire sauce!
Made it tonight for dinner - it was ready in a flash, especially since I came home 'late'. Planning on making a soufflé with the leftovers tomorrow for lunch. Yummy and so simple.
Love it. I t looks delicious and it would make a superb weeknight dinner. Its on my list!!!!!!
I've made this several times now and we love it. One time I left it sort of deconstructed and we made fish tacos out of the ingredients with a cabbage slaw on the side.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Prepared this dish, this evening, it was fabulous!