Most of us are familiar with plain old ground beef tacos. However, along the coast of Southern California and Mexico, tacos are often made with chunks of fried fish instead. Any mild white fish will do. The guacamole sauce is also a star, and you may find yourself enjoying the extra sauce with chips. It is that good!
* 3 Tilapia fillets
* olive oil, for drizzling
* Salt and pepper
* 1/2 teaspoon paprika
* 1 lime, juiced
* 3 avocados, pitted and scooped from skins
* 1 lemon, juiced
* 1/2 teaspoon cayenne pepper
* 1 cup plain yogurt
* 1 teaspoon coarse salt
* 2 plum tomatoes, seeded and chopped
* 2 scallions, thinly sliced on an angle
* Flour tortillas
* Garnish: Shredded Cheese of your choice, salsa, and radicchio leaves
Let’s start with the sauce. In a blender, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions.
Preheat a skillet and drizzle tilapia with olive oil to keep fish from sticking. Season fish with paprika, salt, and pepper. Pan sear the fish 4 to 5 minutes on each side or until opaque. Drizzle the fish with the lime and remove from the skillet. Flake fish into large chunks with a fork.
To serve, prepare your tacos with the fish at the bottom, then add the cheese, salsa, radicchio, and top with the guacamole sauce. Fold and enjoy!