mini taco bowls: tilapia and mango
FISH TACO BOWLS WITH MANGO AND TILAPIA
Total time: 30 minutes
Yield: 2 filled mini taco bowls
INGREDIENTS
1 cup instant corn masa
flour
1/2 cup warm water
A pinch of salt
1 tilapia fillet
1 teaspoon
olive oil
1/2 teaspoon ground cayenne pepper
1/2 teaspoon paprika
1/2
mango
1/2 tomato
1 green onion
1/2 avocado
1 lime
DIRECTIONS
Heat oven to 350 F. To make the corn tortillas, combine the masa with water
until it has a dough-like consistency. Divide the dough in half and roll into
two balls.
To flatten the dough, place a piece of plastic wrap on a cutting board and
cover the ball of dough with another piece of plastic wrap. Place a plate
on top of the ball and press down to flatten out the dough. Repeat with second
ball of dough.
Cook each tortilla in a skillet over medium heat for 30 seconds or
until browned and no longer sticky.
Place tortillas between the forms of an upside-down muffin pan to create a
bowl shape. Put the two tortillas in the oven for 15 minutes or until they hold
the bowl shape.
Once you have made the tortilla bowls, it is time to fill them. Fry the
tilapia with a teaspoon of olive oil in a frying pan over medium to low heat.
Season each side with ground cayenne pepper and paprika while
cooking. Cook 5-7 minutes or until golden brown. Set
aside.
Dice the mango, avocado and tomato while the fish cools. Then, cut the green
onion. Set aside. Gently pull the tilapia apart.
Using equal parts of all ingredients, fill the two taco bowls with
tilapia, tomato, avocado, mango and green onion. Finish by squeezing lime over
each mini taco bowl.
Total time: 30 minutes
Yield: 2 filled mini taco bowls
INGREDIENTS
1 cup instant corn masa
flour
1/2 cup warm water
A pinch of salt
1 tilapia fillet
1 teaspoon
olive oil
1/2 teaspoon ground cayenne pepper
1/2 teaspoon paprika
1/2
mango
1/2 tomato
1 green onion
1/2 avocado
1 lime
DIRECTIONS
Heat oven to 350 F. To make the corn tortillas, combine the masa with water
until it has a dough-like consistency. Divide the dough in half and roll into
two balls.
To flatten the dough, place a piece of plastic wrap on a cutting board and
cover the ball of dough with another piece of plastic wrap. Place a plate
on top of the ball and press down to flatten out the dough. Repeat with second
ball of dough.
Cook each tortilla in a skillet over medium heat for 30 seconds or
until browned and no longer sticky.
Place tortillas between the forms of an upside-down muffin pan to create a
bowl shape. Put the two tortillas in the oven for 15 minutes or until they hold
the bowl shape.
Once you have made the tortilla bowls, it is time to fill them. Fry the
tilapia with a teaspoon of olive oil in a frying pan over medium to low heat.
Season each side with ground cayenne pepper and paprika while
cooking. Cook 5-7 minutes or until golden brown. Set
aside.
Dice the mango, avocado and tomato while the fish cools. Then, cut the green
onion. Set aside. Gently pull the tilapia apart.
Using equal parts of all ingredients, fill the two taco bowls with
tilapia, tomato, avocado, mango and green onion. Finish by squeezing lime over
each mini taco bowl.