tilapia salpicon

Tilapia Salpicon

Fish Recipes

product thumb

A mixture of minced ingredients typically enjoyed cooled, salpicon can be made with your choice of beef, chicken or seafood. Shred seared tilapia and toss it with jalapeños, onions and cilantro for a flavorful taco filling.

Cooking Ingredients

    • 3 skinless tilapia fillets (about 1 1/2 pounds)
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup fresh cilantro leaves
    • 1/2 cup thinly sliced red onion
    • 4 tablespoons lime juice
    • 2 tablespoons Worcestershire sauce
    • 1 jalapeño, seeded and finely chopped
    • 8 to 12 corn tortillas
    • 1/2 cup shredded iceberg lettuce
    • Sour cream and lime wedges, for serving

Cooking Direction

    1. Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon dark pepper. Heat the oil in an enormous skillet over high intensity until hot. Add the fish and cook, turning once, until brilliant and cooked through, around 10 minutes. Allow the fish to cool to warm, then shred with a fork.
    2. Put the destroyed fish and the oil from the skillet in an enormous bowl and throw with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon dark pepper. Chill until prepared to utilize.
    3. Toast the tortillas straight over a burner set on medium, turning, until darkened in spots. Stack the tortillas as toasted.
    4. Serve the tilapia salpicon with the tortillas, lettuce, acrid cream and lime wedges.