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Minute Maid Park Baja Fish Tacos

Recipe GLPR2d365dbdebc68b

0.0(0)
Mexican
Main Course
25 min
Servings: 1
Stovetop
SNAP eligible

Crispy corn tortillas topped with seasoned pan-seared tilapia, fresh jicama-cilantro slaw, and a spiced chipotle aioli. A lighter, refreshing take on classic Baja-style fish tacos with vibrant flavors and satisfying texture.

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Ingredients

¼ cup Jicama root, peeled and cut into thin matchsticks

¼ bunch Fresh cilantro, chopped

1½ teaspoons Lime juice

to taste Salt

to taste Black pepper

2 tablespoons Mayonnaise

1 teaspoon Chipotle peppers in adobo sauce

1 teaspoon Roasted garlic, minced

7 ounces Tilapia fillet

½ ounce Butter

6 pieces Corn tortillas, 6-inch

Directions

  1. Prepare the jicama-cilantro slaw by combining the julienned jicama, chopped cilantro, 1 teaspoon of lime juice, and salt and pepper to taste. Mix well and set aside.

  2. Make the chipotle aioli by whisking together the mayonnaise, chipotle peppers, roasted garlic, and salt and pepper to taste. Mix until smooth and set aside.

  3. Heat two skillets over medium-high heat. Season the tilapia fillet on both sides with the remaining lime juice, salt, and pepper.

  4. Add the butter to the first skillet and allow it to melt. Place the seasoned tilapia in the skillet and cook for approximately 8 minutes, until the fish turns opaque, the edges color lightly, and the flesh begins to flake gently when tested with a fork. The internal temperature should reach 145°F.

  5. While the fish cooks, warm the corn tortillas in the second skillet over medium-high heat. Heat each tortilla on both sides for about 30 seconds per side, turning frequently to warm them evenly and develop light charring.

  6. Once the tilapia is cooked through, break or flake it into bite-sized pieces.

  7. To assemble, stack two warm corn tortillas together. Top with approximately 2 ounces of the flaked tilapia, 1 tablespoon of the jicama-cilantro slaw, and about 1 teaspoon of the chipotle aioli. Repeat this assembly for the remaining tacos.