This is one of my husband's favorite dinners and it's refreshing and easy to throw together!
Serves: 2, with leftover salsa and vegetables
Skill Level: Easy
Time to Make: 30 minutes
1 pound tilapia (or cod or flounder)
Salt and pepper to taste
2 ripe avocados
1/2 red onion, divided
2 serrano peppers (or jalapeño peppers), divided
1 bunch cilantro (About 3/4 cup), divided
2 limes, divided
1 pint cherry tomatoes (I used kumatoes, you can also use 2 small ripe vine tomatoes)
2 tablespoons butter
1 tablespoon olive oil (or canola or safflower oil)
2 6-inch flour tortillas
Lettuce for serving
Prep Ingredients: Pat the tilapia dry and season with salt and pepper. Chill in the fridge until ready to use. Thinly slice 2 rounds of the red onion (to be used for garnish) and mince the remainder. Mince the serrano peppers (remove the seeds if desired). Quarter the cherry tomatoes. Mince the cilantro. Juice the limes. Thinly slice the lettuce.
Make the Guacamole: In a small bowl, combine the avocado flesh, half of the red onion, half the lime juice, 1/3 of the serrano peppers, and 1 tablespoon of the minced cilantro. Season with salt and pepper and mix well to combine. Cover and chill until ready to use.
Make the Tomato Salsa: In a small bowl, combine the chopped tomatoes, 1/3 of the serrano peppers, 1 tablespoon of minced cilantro, and the remaining half of the red onion. Season with salt and pepper and stir to combine. Chill until ready to use.
Make the Fish: Heat the butter and olive oil in a skillet over medium high until very hot. Add the fish and cook for 4-5 minutes or until very browned. Flip and cook for an additional 4 minutes. Transfer to a medium bowl. Add the remaining minced cilantro, lime juice, and serrano peppers. Season with salt and pepper if desired. Using a fork, flake the tilapia and mix the ingredients until well combined. Wipe out the skillet used to cook the tilapia.
Toast the tortillas: If you have a gas range, toast the tortillas over an open flame using tongs. If using a skillet, cook the tortillas in a hot, dry skillet for about 30 seconds per side.
To Serve: Divide the tortillas between plates. Top with the fish salpicón. Serve with the guacamole, tomatoes, lettuce, and thinly sliced red onions. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!