Preheat oven to 375 degrees. Spray a metal cooling rack with nonstick cooking spray and place over a large baking sheet. Set aside.
It's like fish and chips in a taco, only instead of chips, there's an addictive hatch pepper crema sauce that will make you wanna have seconds.
Servings and Ingredients
|1 ½ tsp.||Hy-Vee ground cumin|
|1 ½ tsp.||ground coriander|
|1 lbs.||tilapia fillets, thawed if frozen|
|1||(5.3-oz.) container Hy-Vee plain Greek yogurt|
|¼ c.||fresh cilantro, chopped, plus additional for garnish|
|¼ c.||Culinary Tours hatch green chili street taco sauce|
|8||(6-inch each) gluten-free yellow corn tortillas|
|1 c.||Culinary Tours mild Texas corn salsa, drained|
|1 c.||red cabbage, shredded|
Things To Grab
- Metal cooling rack
- Hy-Vee nonstick cooking spray
- Large baking sheet
- Small bowl
- Meat thermometer
In a small bowl, whisk together cornmeal, cumin, and coriander; set aside.
Season tilapia filets on both sides with kosher salt. Cut tilapia into large strips and spray with nonstick spray. Toss the tilapia with the cornmeal mixture, pressing so mixture sticks. Transfer fish onto prepared wire rack. Spray fish with nonstick spray. Bake 10 to 12 minutes or until fish is golden brown and reaches an internal temperature of 145 degrees.
While fish is cooking, combine Greek yogurt, cilantro, garlic, lime zest, and street taco sauce in a blender. Blend until smooth. Refrigerate until ready to serve.
Once fish has finished cooking, place 1 to 2 strips of tilapia on top of corn tortillas. Top with corn salsa, shredded cabbage, hatch pepper crema, and garnish with cilantro, if desired. Fold tortillas in half and serve immediately.
Hyvee Culinary Expert TipLooking for a charred street taco flavor? Heat a skillet over high heat and add corn tortillas. Cook 30 seconds per side until charred, remove from heat and repeat with remaining tortillas.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 49g
- Protein: 32g
Hy-Vee Test Kitchen