Fish tacos served like cupcakes

Fish tacos served like cupcakes

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by Charlotte Today

WCNC.com

Posted on August 17, 2012 at 1:25 PM

The Thoughtful Baker’s Gluten Free Fish Tacos in Corn Tortilla Cups Topped with Spicy Peach Salsa

Corn Tortilla Cups:
• 6  6 inch corn tortillas*
• Vegetable oil spray
Cut a pie shaped wedge with scissors out of each tortilla (12:00 to 3:00).  Spray cupcake pan with oil and also spray corn tortilla.  Warm tortilla 20 seconds in microwave and fit into cup cake pan to form a cup- the cut out portion will allow you to reduce the overlap.  Repeat with remaining tortillas. Bake 375 for 10-12 min or until slightly golden.  Let cool in pan 5 min, remove, and place on cooling rack.
To prepare filling:
Fish: 16 ounces tilapia or a mild flavor fish of your choice
Ground cumin, lime juice, kosher salt and freshly ground black pepper
Drizzle Tilapia with a little olive oil and season with cumin, a little lime juice,  and salt and pepper.  Heat 1 Tbl olive oil in pan and sauté over medium high heat 2-3 minutes on each side or until flaky. To bake in oven if doing a lot of fillets:  Bake in pre-heated oven 375 for 10-12 minutes on parchment  paper ( very important so fish does not stick).  Or grill outside using a grill pan well sprayed with olive oil.
Salsa Topping:  2-3  peaches , peeled and diced
1 avocado, peeled and diced
1/2  English cucumber (seeded but keep peel on) or  jicama , cubed
3 green onions, greens and whites finely chopped
Cilantro- 3 Tbl chopped
Jalapeno (seeds and ribs removed) - minced (to taste), I used ½ of a 3 inch pepper

Dressing: 3 Tbl fresh lime juice (about 1-2 limes)
    1/2 Tbl olive oil
    1 tsp zest,    Kosher salt and pepper to taste
For the dressing: In a medium bowl, whisk together the olive oil and the lime juice. Season with salt and pepper to taste. Add the mango, cucumber or jicama, green onions, cilantro, jalapeno. Toss until all the ingredients are coated. Make this a couple of hours ahead to let the flavors blend.  Add the avocado just before putting the dish together  and combine carefully.
Assembly: Set the tortilla cups on a platter.  Place cooked tilapia in the cups.  Top with the peach and avocado salsa.  You may also add a dollop of cream fresh or sour cream if desired and a sprig of cilantro. 
Optional:  you can make extra dressing and add it to finely shredded cabbage.  Let it marinate and add on top of the fish before the salsa for a nice crunch!
 

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