Fish Tacos in Crunchy Shells
From Whole Foods MarketServes 4
All the flavor and crunch everyone loves about traditional tacos, with a fish twist.
Ingredients
2 (6-ounce) packages
frozen Responsibly Farmed tilapia fillets, thawed
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice
8 blue or yellow corn taco shells
2 cups shredded lettuce
1 large tomato, chopped
2 green onions, thinly sliced
1/2 cup (2 ounces) shredded Monterey Jack cheese
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice
8 blue or yellow corn taco shells
2 cups shredded lettuce
1 large tomato, chopped
2 green onions, thinly sliced
1/2 cup (2 ounces) shredded Monterey Jack cheese
Method
Preheat oven to 425°F. Arrange fish in a single layer on a baking sheet lined with parchment paper. In a small bowl, mix cumin, salt and cayenne, if using. Sprinkle evenly over both sides of fish. Bake until golden brown and flesh begins to flake, 9 to 11 minutes. Transfer fish to a medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.
