Fresh Tilapia Tacos
Ingredients
8
(6") Kowalski's Flour Tortillas
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
8
tilapia fillets, cut in half lengthwise
1 tbsp.
Kowalski's Ancho or Chipotle Chile Powder
1 tsp.
kosher salt
1 tsp.
finely chopped garlic
- garnishes, to taste: shredded cabbage, shredded Monterey Jack cheese, Kowalski's Salsa, chopped avocado, chopped fresh cilantro, sliced radishes and jalapeños
Directions
- In a large skillet, heat tortillas one at a time over medium-high heat until softened (about 30 sec. per side). Wrap in a clean, slightly moist dish towel to keep them warm and soft.
- Brush tilapia fillets with 2 tbsp. oil; rub with chile powder and salt.
- Heat remaining oil and garlic in the skillet over medium-high heat; cook fish for 5 min.
- Flip fish; continue cooking until tilapia is no longer opaque (3-5 min., depending on thickness of fillets).
- Divide tilapia between warm tortillas; top with desired garnishes.
- Fold in half; serve immediately.
