Along with catfish, a tilapia is a number of the maximum appreciably farmed fish in North America. It’s also one of the leanest white fish fillets with honey-like sweetness and fine texture that make it perfect for tacos. (You can also replace any white-fleshed skinless fish fillet or grilled shrimp for the tilapia.) To shop time, use an amazing-nice bottled ranch dressing from the fridge section or your favored deli coleslaw.
For the ranch dressing:
- 1/2 garlic clove, minced
- 1/2 tsp. fine sea salt
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- Juice of 1/ 2 lemon
- 3 Tbs. buttermilk
- 1/2 tsp. Worcestershire sauce or soy sauce
- 1 tsp. hot-pepper sauce
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh cilantro
- 1/2 tsp. freshly ground pepper
For the tacos:
- 1/4 cup (2 fl. oz./60 ml) canola oil or other mild vegetable oil
- 1 Tbs. ancho chile powder
- 1 tsp. ground cumin
- 1 jalapeño chile, finely chopped
- 1 tsp. fine sea salt
- 1 lb. (500 g) tilapia fillet
- 8 corn or flour tortillas
- Cooking spray for tortillas
- 2 cups (8 oz./250 g) your favorite coleslaw
- 1 avocado, pitted, peeled, and diced
1. To make the ranch dressing, in a bowl, using the back of a fork, mash together the garlic and salt into a paste. Add the mayonnaise, lemon juice, buttermilk, Worcestershire sauce, hot sauce, parsley, cilantro, and pepper and mix well. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week.
2. Prepare a medium-hot fire in a grill (425°–450°F/220°–230°C).
3. In a wide, flat bowl, combine the oil, chili powder, cumin, jalapeño chile, and salt and mix well. Cut each fillet down its centerline, dividing it into thicker and thinner sections. Turn the fish pieces in the chili oil mixture, coating them evenly, and set aside in the mixture for 15 minutes.
4. Set a grill screen on the grill and coat with oil. Place the thicker fish pieces on the screen and cook, turning once, until opaque all around the edges, about 3 minutes per side. Cook the thinner pieces the same way but for only about 2 minutes per side. Transfer the fish to a platter and keep warm. Remove the grill screen.
5. Lightly spray the tortillas on both sides with cooking spray and brown directly over the fire, turning once, until grill-marked and flexible, about 20 seconds per side. Wrap the tortillas in a clean kitchen towel to keep warm.
6. To serve, invite the diners to assemble their own tacos, piling a fish fillet, a splash of ranch dressing, a pile of slaw and some avocado on each tortilla. Serves 4.Open Next Page To See More!