Taco Flavored Keesees: Tilapia Tacos with Salsa Verde


Bonus points if you know where I got the title to this entry from.

Who doesn’t love a good fish taco? Often, I’ll see mahi, cod, or catfish used for tacos. However, I find that tilapia is pretty great, especially when prepared my way- wonderfully seasoned, cut into little, bite-sized cubes, and lightly coated in flour to give the bites a good crispy texture. The salsa verde brings a bit of heat along with the freshness of the tomatillos.
Fun fact! Tomatillos are not just green tomatoes- they’re actually an entirely different fruit! They come in a paper-like husk, and the flesh and pulp is firmer than a tomato’s. **the more you know 🌈⭐️**

Tilapia Tacos:
2 large tilapia filets, cut into cubes (cut the filets lengthwise so you have 4 long slices, and then cut into 1-inch cubes)
2 tsp adobo (seasoning you’ll find in the “Spanish” food aisle… Or without fail in my mom’s pantry)
1/2 tsp oregano
Juice of 1/2 lime
2 tbsp AP flour

Make sure to dry off the tilapia (pat dry with a paper towel). Toss the tilapia in a bowl with the adobo and the oregano. Squeeze in the lime and toss the tilapia around in the bowl. Add the flour into the bowl and coat all of the pieces of tilapia in it. Let the tilapia sit for a few minutes so the flour mixture settles.
Fry the tilapia in vegetable oil over medium-high heat until golden brown and crisp. Once the fish is cooked and set on a plate, squeeze some lime over it and serve with tortillas, salsa, avocado… Whatever you like with your tacos!

Salsa Verde
4 large tomatillos
1/4 cup cilantro, chopped
Juice of a lime
1/2 jalapeño (or more, this yields a medium spice level, so adjust according to how spicy you like your salsa)
1/4 small onion
1/3 cup olive oil
1/2 tsp salt

Peel the husks off of the tomatillos (if they still have them) and rinse them under water. Roughly chop them and place them in a food processor along with the cilantro, jalapeño, lime juice, and onion. Pulse the processor until everything is combined and there are no big chunks left. Add in the olive oil and the salt and pulse to combine. Taste for spice and salt level.
**if you don’t have a food processor, a blender works fine! Just pre-chop the tomatillos and the jalapeño so you don’t get huge chunks in your salsa verde.



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