Skillet-Charred Fish Tacos - Recipe from Price Chopper
Skillet-Charred Fish Tacos
Seasoned tilapia charred to perfection and served in warm, corn tortillas topped with Sriracha Mayonnaise. Makes a great meal during Lent.
Seasoned tilapia charred to perfection and served in warm, corn tortillas topped with Sriracha Mayonnaise. Makes a great meal during Lent.
- In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
- In a bowl, combine the chili powder, garlic, salt, pepper, and 11 / 2 tablespoons of the oil. Rub the spice mixture all over the fish. Heat a cast iron skillet over medium - high heat.Add the remaining 11 / 2 tablespoons oil and when the oil just starts to smoke, add the fish in one layer and cook until slightly charred, about 3 minutes per side.Remove from the heat, cool, and flake the fish.
- Warm the tortillas, 2 by 2, in a dry skillet set over medium heat, flipping after a few seconds.Stack the hot tortillas to keep them warm. Spread 1 tablespoon of the spicy mayo on each tortilla, then top with some fish. Top each taco with cabbage, tomato, and scallions. Then top each taco with avocado. Garnish with cilantro and serve with lime wedges.
