TILAPIA SALPICON TACOS

Tilapia Salpicon Tacos image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

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1 1/2 pounds skinless tilapia fillets
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup loosely packed fresh cilantro leaves
1/4 cup fresh lime juice (about 4 limes), plus wedges for serving
2 tablespoons Worcestershire sauce
1 jalapeño pepper, seeded and finely chopped
1/2 red onion, thinly sliced
8 to 12 6-inch corn tortillas
1/2 cup shredded iceberg lettuce, for serving
Sour cream, for serving

Steps:

Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours.
Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel.
Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
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