MINI FISH TACOS WITH BARTLETT PEAR SALSA & CHILI DRIZZLE
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 8 tacos, 2 small tacos per serving
2 Tablespoons (30 ml) olive oil
1 teaspoon (5 mL) dried chili flakes
450g tilapia, roughly 2 filets
2 teaspoons (10 ml) olive oil
½ teaspoon (2 mL) cumin
½ teaspoon (2 mL) coriander
Pinch smoked paprika
1 medium (250g) Bartlett Pear
2 Tablespoons (15g) minced jalapeno
1/4 cup (24g) minced red onion
1/4 cup (5g) minced cilantro
juice from 1 lime
1/4 teaspoon (1 mL) sea salt
8, 6” corn tortillas
- In a small saucepan or skillet, warm the olive oil with the dried chili flakes. Once the oil is warm, turn off the heat and allow to sit while making the rest of the tacos.
- Preheat oven to 220˚C. In a roasting pan, combine the white fish with olive oil, cumin, coriander, smoked paprika, and salt. Roast the tilapia until tender and flakes easily, 10 to 15 minutes. Flake into medium-sized pieces.
- While the fish is roasting, peel the pear and cut into ¼” cubes. Place in a bowl. Remove the seeds from the jalapeño if desired and mince the jalapeño and red onion. Add to the pear then add the cilantro, lime juice, and salt. Toss until the salsa is combined. Taste and adjust salt as desired.
- Heat the tortillas and divide the fish on top followed by the pear salsa. Finish with a drizzle of chili oil if desired
These tacos/salsa are best made fresh- the pears will brown and release juice if left too long.