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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for brushing and frying |
3 tilapia fillets |
1 tablespoon extra-virgin olive oil |
2 pinches seafood seasoning, such as old bay |
1 pinch dried ground cumin |
1 pinch dried oregano |
8 corn tortillas |
1 ripe avocado, flesh scooped out |
2 tablespoons low-fat sour cream |
1 tablespoon heavy whipping cream, plus more if needed |
1 tablespoon chopped fresh cilantro, plus more for garnish |
1 tablespoon chopped red onion |
salt |
1 mango, diced |
1/2 teaspoon raw sugar or brown sugar |
special equipment: 3-inch round cutter |
Directions:
1. Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat.
2. Brush the tilapia with the olive oil and sprinkle with the seafood seasoning, cumin and oregano. Grill the tilapia for a few minutes on each side until cooked through.
3. Fill a deep, heavy fry pan or cast-iron skillet halfway with vegetable oil. Place over medium-high heat and bring the oil to 350 degrees F. Cut 8 rounds out of the corn tortillas. Fry the tortilla rounds in batches until crisp, and then drain on paper towels.
4. In a food processor, combine the avocado, sour cream and heavy cream. Puree until smooth. Add more heavy cream if needed to make a creamy but not too thin sauce.
5. Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt.
6. In a bowl, toss the mango with the sugar and a pinch of salt.
7. To serve, top each tortilla with some tilapia, top with avocado sauce and then mango. Garnish with chopped cilantro.
8. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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