BYU Home page
Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 1 - Tropical Tilapia Fish Taco
1 teapoon   lime juice
2 tablespoons   chili powder
3 tablespoons   canola oil
1 teaspoon   salt
1/2 teaspoon   ground pepper
1 and 1/2 teaspoons   ground cumin
1 pinch   ground cloves
1   dried bay leaf in pieces
1 pound   deboned, skinned tilapia
4 cups   shredded cabbage mix
3-4   limes
1 and 3/4 cup   sour cream
2 tablespoons   water
2 tablespoons   distilled white vinegar
1   rinsed and stemmed jalapeno with seeds removed
1   peeled garlic clove
1/2 cup   lightly packed cilantro
1/4 teaspoon   pepper
to taste   salt
For the fish:
1. In a large bowl, mix lime, ground dried chili, oil, pepper, 1 teaspoon salt, garlic powder, cayenne, cumin, cloves, bay leaf.
2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade. Cover and chill at least 1 hour or up to 1 day, mixing several times.
3. Lift fish from marinade and arrange pieces in a single layer in a 9x13 inch pan. Discard marinade.
4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test) about five minutes for 1/2 inch thick pieces. With a slotted spatula, transfer fish to paper towels to blot oil, then set on platter.
5. Cut fish along the grain into 1/2 inch slices, season to taste with salt.
For the dressing:
1. Combine sour cream, water, vinegar, jalapeno, garlic clove, cilantro, and pepper in a blender.
2. Salt to taste
To assemble:
In a corn tortilla, wrap fish, cabbage mix, and dressing. Enjoy.