Braised tilapia tacos w/shrimp & mushroom salsa
Indulge in the savory flavors of braised tilapia paired with succulent shrimp and zesty mushroom salsa in these delectable tacos. Perfect for a flavorful culinary experience!
Ingredients:
- 450g tilapia or flounder filets
- 1/2 carton sliced portabella mushrooms
- 1/2 each of sliced red and a green bell pepper
- 1 bunch green onion, sliced
- 6 cloves garlic, sliced
- 1 teaspoon cumin (each, for fish and for salsa)
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 small package frozen salad shrimp
- 10 corn tortillas
- 2 small avocadoes, sliced
- 1/2 cup sour cream
- Tapatio Hot Sauce
Instructions:
- Defrost the salad shrimp and make sure to drain thoroughly. Blot dry using a paper towel. Keep aside.
- Use butter spray on a well-seasoned cast-iron skillet and add the sliced mushrooms, peppers, green onions, garlic, and sprinkle cumin. Cook on medium heat, stirring occasionally until slightly tender. Add the pre-cooked shrimp and stir-fry for about a minute. Transfer everything to a bowl, cover, and set aside.
- Don't wash the skillet. Apply butter spray again and place the tilapia or flounder fillets in the skillet. Spray a little more butter on the fillets and sprinkle with garlic and cumin. Cook until the fish starts turning white, then flip them over, add Worcestershire sauce and a pinch of salt. Cover and cook on low heat for 10 minutes, turning them halfway through.
- Grease a large cookie sheet with butter spray, arrange the tortillas on it, spray some butter on top, and bake in a preheated oven at 180 °Cor 6-10 minutes depending on desired texture. Higher heat results in crispier tortillas.
- Transfer the fish to a serving plate, sprinkle with Tapatio hot sauce. Present the Shrimp Salsa in a separate bowl or use it as a topping for the fish, garnish with chopped cilantro. Place the tortillas in a basket or dish lined with a cloth to keep them warm. Serve alongside avocado and sour cream.
Summary:
- Calories: 1826 kcal
- Fat: 82 g
- Protein: 120 g
- Carbs: 173 g
- Potassium: 4688 mg
- Magnesium: 447 mg