Tilapia & Poblano Tacos
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tilapia and cook until opaque in the center, 2 to 3 minutes per side. Transfer to a plate and flake with 2 forks.Advertisement
Add the remaining 1 teaspoon oil to the pan and reduce heat to medium. Add poblanos, onion and jalapeno (if using) and cook, stirring often, until softened and starting to brown, 4 to 6 minutes. Stir in corn, lime juice, cumin, oregano and salt. Cook, stirring often, until heated through, 1 to 2 minutes. Stir in the fish and any accumulated juice from the plate.
Wrap tortillas in paper towels and heat in the microwave on High until warm and pliable, 30 seconds to 1 minute. Fill each tortilla with about 1/3 cup of the tilapia mixture and top with avocado, salsa and cilantro (if desired).
Ingredient notes: U.S. farmed tilapia is a great choice both for the environment and your budget. Plus its mild flavor and relatively firm texture make it super-versatile--try it in other recipes to replace more expensive fish like flounder, sole or cod.
To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
2 starch, 2 lean meat, 1 fat