Serves 4
35 min
One Pan Tilapia Fish Tacos with 5 Minute Mole
Recipe GLPR4d4df4ff8116c3
Crispy pan-seared tilapia fillets seasoned with anise seeds, served in warm corn tortillas and topped with a silky, quick-blended ancho mole sauce made with almonds, tomatoes, and spices. Finished with fresh lettuce and crumbly cotija cheese for a vibrant, one-pan Mexican dinner.
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Ingredients
1 pound tilapia fillets
Salt, to taste
2 tablespoons anise seeds
2 tablespoons canola oil
1/2 white onion, sliced
2 whole garlic cloves
2 whole Roma tomatoes
1/3 cup slivered blanched almonds
1 teaspoon cumin seed
1 cup water
1/2 cup ancho chili paste
2 teaspoons salt for mole
1/4 cup raisins
8 1/2 corn tortillas
2 cups shredded iceberg lettuce
1/4 cup grated cotija cheese
Directions
Pat the tilapia fillets dry with paper towels. Season both sides generously with salt to taste, then coat evenly with the anise seeds, pressing gently so they adhere.
Heat the canola oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the anise-coated tilapia fillets in the pan. Sauté for 3 to 4 minutes until the underside is golden and the fish releases easily from the pan.
Gently flip each fillet and cook for another 2 to 3 minutes on the second side until the fish reaches an internal temperature of 145°F and the flesh is opaque and flakes easily. Transfer the cooked fish to a plate and set aside.
In the same skillet, add the sliced white onion, garlic cloves, and Roma tomatoes. Sauté over medium heat for 4 to 5 minutes, stirring occasionally, until the onion turns golden brown.
Stir in the slivered almonds and cumin seed, cooking together for 1 minute until fragrant.
Pour the water into the skillet to deglaze, scraping up any browned bits from the bottom. Add the ancho chili paste and stir well to combine.
Carefully transfer the entire mixture to a blender. Add 2 teaspoons of salt, the raisins, and one of the corn tortillas. Blend on high speed until the sauce is completely smooth and silky. Set the mole sauce aside.
Warm the remaining 8 corn tortillas by holding each one over an open flame for a few seconds per side until they are pliable, or warm them in a dry skillet. Place 2 tortillas on each of 4 serving plates.
Break apart the cooked tilapia fillets into bite-sized pieces and divide evenly among the tortillas across all plates.
Spoon the mole sauce generously over the fish on each plate. Top with the shredded iceberg lettuce and finish with a sprinkle of grated cotija cheese. Serve immediately.
