When days are warmer and nights are longer, our dinners tend to get later and later. This is okay as it gives everyone time to play outside and work in the yard. Tacos can be such an easy meal if everyone gets involved. Mexican (or Tex-mex) can be such a healthy meal if it is done right. If I am wanting to skip some of the carbs, sometimes I leave the tortillas to the boys and I will eat my taco fixings on a nice bed of lettuce. Whole wheat tortillas are a great alternative as well.
The tilapia takes very little time and the poblano and toasted corn hash offers a unique alternative to some of the traditional taco accompaniments. Be generous with the lime as it definitely brings out the flavors in this recipe.
for the tilapia
1 lb tilapia fish
1 tsp ground cumin
1/2 tsp chili powder (optional)
juice of one lime
½ tsp sea salt and freshly ground pepper
extra virgin olive oil
for the hash
2 poblano chiles
1 red or yellow bell pepper
1 lg white onion, thinly sliced
1 tbs extra virgin olive oil
1 tsp sea salt and freshly ground pepper
1 lg russet potato, peeled, cooked and cubed
1 c corn kernels, fresh or frozen
1 c crema, creme fraiche, or sour cream
2 tsp adobo sauce
1 c fresh cilantro, coarsely chopped
½ c green onions, thinly sliced
2 limes, cut into large wedges
salsa of choice
Place the tilapia in a shallow dish. Sprinkle the cumin, chili powder, salt, and pepper. Drizzle one tablespoon of olive oil over the fish and the juice of one lime. Set aside.
Over a flame, in a broiler, on a grill, char skins of chiles until blistered and black on all sides. Place in a bowl and cover them tightly with plastic wrap to steam for 15 minutes. Once ready to handle, peel or rinse the skins off. Remove the seeds and veins and slice into thin strips.
In a large skillet over medium-high heat, heat the olive oil and cook onions, stirring occasionally, for 10-15 minutes or until they begin to caramelize and turn brown. If using frozen corn, rinse the corn under hot water until it is thawed. Drain and add, along with the cubed potatoes, to the onions. Cook for about five minutes, stirring occasionally. Once the potatoes and corn have begun to brown, add the chile and pepper strips and season with salt and freshly ground pepper. Continue to cook for another 2-3 minutes.
Meanwhile, prepare the grill for the fish. Be sure it is clean as tilapia is delicate and you don’t want it to stick. Lightly oil the portion of grill you will be using. If cooking on direct heat at about 300 degrees, the fish will take 5-10 minutes. If using indirect heat, the fish should take about 10 minutes. Cook the tilapia until it is cooked through and has turned a solid white throughout. It is ready the juiced run clear and it flakes when a fork is put into it. Remove from the grill.
Toast the tortillas over a gas flame until warmed and slightly charred. Place the tortilla’s on serving plates and assemble the tacos by placing the poblano and toasted corn hash on the tortilla first. With the back of a fork, press the potato cubes until slightly smashed. Place large flakes of the tilapia on top. Squeeze a generous amount of lime over the fish. Dress the tacos with the sliced scallions, fresh cilantro, and a good dollop of the chipolte crèma. Serve with the salsa on the side.