Okay, so this is rough but it was a fav dish this week.
I took six (yes 6!) tilapia fillets and diced them in big 1" chunks. I added a bit of salt (never table kosher or Himalayan) the juice of two limes and 1/4 of chopped cilantro. Put it in a covered dish, refrigerator for an hour or so.
In a pan I sautéed 1/2 onion in coconut oil added 1/2 enchilada sauce and 1/2 cup crushed tomatoes and reduce for about 15 min. Add the juice of a lime and a cup of corn. Once it's reduced and the corn is hot. Turn off the burner and add fish (drained).
I served ours on corn tortilla chips with a handful of romaine. Add warm fish "taco" filling to chip/ lettuce and grab a beer. Preferably Negro Modelo. Yum! And you're welcome.
No comments:
Post a Comment