A mixture of minced ingredients typically enjoyed cooled, salpicon can be made with your choice of beef, chicken or seafood. Shred seared tilapia and toss it with jalapeños, onions and cilantro for a flavorful taco filling.
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 381 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 38 g |
| Cholesterol | 85 mg |
| Sodium | 721 mg |
Reviews
Terrible. Worcestershire sauce does not go with this dish. Thanks for ruining my Tilapia
So good and easy!!
Wow this was excellent!!!! Made the recipe exactly as written. A great new way to make tilapia. Will be in my meal rotation.