Prep time: 15 minutes

Cook time: 15 minutes

Serves: 8 tacos, 2 small tacos per serving

Ingredients

Chili Oil

2 Tablespoons (30 ml) olive oil

1 teaspoon (5 mL) dried chili flakes

Fish

450g tilapia, roughly 2 filets

2 teaspoons (10 ml) olive oil

½ teaspoon (2 mL) cumin

½ teaspoon (2 mL) coriander

Pinch smoked paprika

Salsa

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

Tortillas

8, 6” corn tortillas

Instructions

1. 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.
2. 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.
3. 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.
4. Heat the tortillas and divide the fish on top followed by the pear salsa. Finish with a drizzle of chili oil if desired

Notes

These tacos/salsa are best made fresh- the pears will brown and release juice if left too long.