Best Tilapia Salpicon Recipes

Tilapia Salpicon Tacos image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

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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Tilapia Salpicon image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.