PAN SEARED (Fish Tacos that you don’t want to miss follow this recipie)
Tilaipa fillets (as many as you need to feed your family). These can be fresh or frozen. If they are frozen, be sure they are properly thawed and not wet.
Butter or margarine
Lawrey’s Season Salt
Old Bay Seasoning
Add the butter or margarine to the pan over Med High Heat. Don’t let it burn (if it smokes or starts to turn brown turn it down!).
Pat your tilapia fillets dry. Sprinkle a light amount of Lawreys, onion and garlic powder on each (coating both sides). Sprinkle on Old Bay (be pretty generous with this, but dont go crazy… its not a crust).
Add the fish to the HOT pan. Don’t touch. Let it sizzle until a nice brown crust forms on the fish. Flip and repeat. Each side takes about 5 minutes. If your butter goes away, add more.
I serve this with asparagus and rice, usually. It’s totally simple, fast and tasty!
Follow recipie above, omitting Old Bay and sprinkling your fish with a little Cumin instead (if you don’t have cumin, just omit it!). DO NOT, UNDER ANY CIRCUMSTANCES USE A TACO SEASONING PACK!
To cook, chop up the fish as it cooks. It should be shredded once done. Cook all the way through. Little brown crusty spots add tons of flavor.
I serve these on flour tortillas, topped with sour cream, cheddar cheese, salsa and lettuce.
Want a more “grown up” and HEALTHIER version? Omit the sour cream, cheese, salsa and lettuce. Top with this Cilantro Slaw:
2tbsp fresh cilantro, chopped
1 green onion, chopped (i only use the green)
1 tsp jalepeno chopped
1tbsp lime juice
1/2 tsp cumin
Mix all but the cabbage and let set for 2 minutes. Pour over cabbage and serve on your tacos!!
You won’t be disappointed!!!