INGREDIENTS
- 1 lb fresh tilapia fillets, or 1 lb boneless chicken breasts
- 1 tbsp cooking fat
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 or 2 jalapeño pepper(s), finely chopped
- 2 cups tomatoes, diced
- ¼ cup fresh cilantro, finely chopped
- 3 tbsp lime juice
- Sea salt and freshly cracked black pepper to taste
- 1 large jicama, peeled and julienned
- 1 large avocado, peeled, pit removed and cut into small pieces
- ¼ red onion, finely diced
- 1 tbsp fresh cilantro, finely chopped
- Juice of 1 lime
- Sea salt & ground black pepper to taste
- 12 romaine lettuce leaves
PREPARATION
- Fish Taco Filling:
- In a large skillet over a medium-high heat, combine the cooking fat with the garlic and onions. Cook for about 5 minutes, until the onions are soft and translucent in color.
- Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on one side prior to flipping. As the fish begins to cook through, use a fork to break it apart into flaky pieces.
- Add the Jalapeño pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.
- Chicken Taco Filling:
- Season the chicken breasts with salt and pepper on each side.
- Heat a large skillet over medium heat with the cooking fat, once hot add the chicken.
- Cook 6-8 minutes each side, until no longer pink in the center.
- Transfer to a plate and let cool.
- Once cool enough to handle, shred chicken and set aside.
- In the same skillet over medium heat, combine 1 tbsp cooking fat with the garlic and onions. Cook for about 5 minutes, until the onions are soft and translucent in color.
- Add the shredded chicken, jalapeño pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.
- Jicama Slaw:
- Simply combine off the ingredients into a bowl and gently stir to combine.
- Serve the taco filling in lettuce leaves and top with jicama slaw.
No comments:
Post a Comment