Braised Tilapia Tacos W/Shrimp & Mushroom Salsa

  1. Thaw your salad shrimp and drain well. Pat dry with a paper towel. Set aside.
  2. Spray butter spray into a well-seasoned iron skillet and toss in the sliced mushrooms, peppers, green onions, garlic--sprinkle in the cumin, and stir-fry on medium heat, lightly, until slightly softened. Add the shrimp (which are pre-cooked), stir-fry for one minute. Pour all the salsa into a dish, cover and set aside.
  3. Do not clean out the skillet! Spray it with butter spray again and lay the tilapia/flounder filets around the pan, spray them a little with the butter spray, then sprinkle on the garlic and cumin. Cook until fish filets begin to turn white, then flip them over, pour on the Worcestershire sauce, and a pinch of salt, them cover and cook on low heat for 10 minutes--turn them half way through.
  4. Spray a long cookie sheet with butter spray, lay the tortillas out on it, spray with a little more butter spray on top, and place in a 350 degree oven for 6-10 minutes (depending on how hot or crispy you want them--more heat makes them more stiff and a little chewy).
  5. Place fish in a separate dish, sprinkle with Tapatio hot sauce. Set out the Shrimp Salsa either in it's own dish, or you can garnish the fish with it and top with a little chopped cilantro. Set out the tortillas in a basket or shallow dish covered with a cloth to keep them warm. Serve with avocado and sour cream.

flounder filets, portabella mushrooms, bell pepper, green onion, garlic, cumin, worcestershire sauce, garlic, shrimp, corn tortillas, avocadoes, sour cream, hot sauce

Taken from food52.com/recipes/23495-braised-tilapia-tacos-w-shrimp-mushroom-salsa (may not work)

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