Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh tilapia fillets
  • 1 tablespoon chili powder (feel free to use more if you like it spicier)
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons canola oil
  • 2 teaspoons chopped jalapeno, seeds removed
  • 1 teaspoon garlic chili sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons chopped cilantro
  • 1 tablespoon water
  • 1 teaspoon rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon canola oil
  • 4 7-inch flour tortillas
  • Lettuce, shredded
  • Colby Jack Cheese, shredded
  • Pickled red onions, sliced

Instruction

  • Lay out tilapia filets and pat both sides dry with paper towels.
  • Mix the chili powder, garlic powder, salt and pepper in a small bowl and sprinkle over both sides of the fish.
  • Heat a cast iron skillet to medium high heat and add the oil.
  • Once the oil is hot and shimmering, add the fish and cook 2-3 minutes on each side using a fish turner to flip. The fish should be blackened on the outside and soft and flaky in the center.
  • Remove to a platter and with two forks, flake into bite sized pieces.
  • While the fish is cooking, place all sauce ingredients in a small food processor and puree until smooth.
  • To assemble, line a flour tortilla with a little sauce, then lettuce, pieces of fish, cheese and pickled red onion. Serve with additional hot sauce.