- 2-4 tilapia filets (feel free to use another flaky white fish if you want)
- Romaine lettuce mix
- Cole slaw mix (that cabbage concoction)
- Red, green, and/or yellow bell peppers
- 2 cloves of garlic, minced
- Fish seasoning. For spicy tacos try blackened seasoning or cajun spice, for something milder, use whatever floats your boat.
- Olive oil
- Grated cheese of your choice (cheddar is beddar)
- Caesar dressing
- Sour cream
- Flour tortillas (optional)
Hit the pan with a glug of olive oil.
Season fish and pan-sear until beautifully crusty and flakeable. Throw thinly sliced peppers and minced garlic into the pan with the fish. They will cook at about the same rate depending upon the thickness of your fish. Don't burn the garlic! It gets all bitter.
Heat your tortillas (I use flour) on the grill or in the microwave until soft and yummy.
Mix a couple of tablespoons of Caesar dressing to a couple of tablespoons of sour cream. I love the zestiness of the Caesar with the cool sour cream. It cuts through the rich flavors of the peppers, garlic and spicy fish.
Pile tortillas high with flaked fish, lettuce, cabbage, cheese, peppers and garlic, cilantro sprinkles. Drizzle with Caesar Sour Cream dressing.
These are great as actual tacos or ditch the tortilla and just make it a salad. I ate the first two as tacos and made a pile of the leftovers at the end, salad style. I wish I'd done the whole thing as a salad. The flavors came across much better without the dulling effect of the tortilla.
Adjust amounts to feed the number of people around. 3 small filets fed, ummm, me...but I was really hungry and miserable when it was all said and done.