Tilapia Tacos With Watermelon Salsa
makes 6 tacos
Recipe from Washington Post
These tacos are best assembled the same day they will be served, but the red chili salt, watermelon salsa, chipotle crema and slaw can be prepared hours ahead. Use leftover chili salt on French fries, pork roast or grilled chicken.
Read more about this recipe at the Washington Post.
ingredients
For the red chili salt:
2 tablespoons salt
1 tablespoon sweet paprika
1/4 tablespoon cayenne pepper
3/4 tablespoon chili powder
3/4 tablespoon cumin
1/2 tablespoon garlic powder
1/4 tablespoon powdered mustard, such as Colman's
For the watermelon salsa:
1/2 seedless watermelon, cut into 1/4-inch dice (about 3 cups)
1/2 mango, cut into 1/4-inch dice (about 1 cup)
1/4 red onion, cut into 1/4-inch dice (about 1/4 cup)
5 to 6 scallions, white and light-green parts, cut crosswise into 1/4-inch slices
1/2 to 1 small jalapeño pepper, stemmed, seeded and minced
Juice of 1 large lime
1/2 bunch cilantro, stemmed and coarsely chopped
Sugar
For the chipotle crema:
5 to 7 chipotle peppers in adobo (reserve sauce and remaining peppers for another use)
Juice of 1 lime
3/4 cup sour cream or crème fraîche
For the cabbage:
1/4 head cabbage
1/4 cup cider vinegar
For the tacos:
2 (10 to 12 ounces total) boneless, skinless tilapia fillets
1 tablespoon canola oil
6 corn tortillas
1 medium red onion, sliced
1 bunch cilantro, stemmed and coarsely chopped (about 1 cup)
timer
prep: 55 minutes
total: 1 hour 15 minutes
tools
two small bowls
two airtight containers
blender
grill
instructions
1. Make the red chili salt: Combine the ingredients in a small bowl and set aside.
2. Make the watermelon salsa: Combine all the ingredients except the sugar in an airtight container. Season with sugar to taste. Cover and refrigerate until ready to serve.
3. Make the chipotle crema: Combine the chipotle peppers and lime juice in a blender and purée until smooth. Add sour cream or crème fraîche as needed until the desired heat level is reached. Adjust with lime juice and salt to taste. Transfer to an airtight container and refrigerate until ready to serve.
4. Make the cabbage: Cut the cabbage into very thin slices and place in a bowl, then pour cider vinegar over it. Season with salt to taste. Let sit for 30 to 45 minutes; the cabbage should be wilted. Drain and discard the vinegar; set the cabbage aside.
5. Make the tacos: Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
6. Season the fillets lightly with the red chili salt mixture; reserve the remaining salt mixture for another use. Drizzle them with a small amount of canola or corn oil.
7. Grill the fish for about 4 minutes per side. When the fish is nearly cooked, add the tortillas to the grate and grill for 3 to 4 minutes, until their air pockets start to rise and the tortillas start to take some color.
8. Transfer the fish to a work surface and coarsely chop. Cover loosely to keep warm, and set aside.
9. To serve, layer the tortillas with the fish, then the cabbage and 1 to 1 1/2 tablespoons of the watermelon salsa. Drizzle about 2 teaspoons of the chipotle crema on top, and garnish each taco with some of the red onion and cilantro. Serve immediately.
