This dish has become a favorite at our home, even for Ruby. What 2 year old doesn’t love fish with a coco-lopez lime sauce? There is definitely some prep work involved with this meal but it is worth it.
The ingredients are: Tilapia fillets, corn tortillas, cabbage, coco-lopez lime sauce, cilantro, avocado, limes, and homemade pico de gallo.
Coco-Lopez Lime Sauce:
3 limes, zested (peel shavings)
1 can Coco-Lopez, cream of coconut
Pour coco-lopez into bowl. Add lime zest. Slice limes and squeeze in juice. Whisk.
Pico De Gallo:
1 white onion, diced
2 tomatoes, diced
1/2 cup cilantro, minced
Salt & Pepper to taste
Mix onion, tomatoes, cilantro in bowl. Slice lime and squeeze in juice. Add salt & pepper to taste.
When the lime sauce and pico de gallo are prepared, place 3 tilapia fillets in fry pan with 2 tablespoons each butter and vegetable oil. Upon turning opaque on the sides of the fish, turn over and cook until meat easily falls apart when pressed. Place corn tortillas in fry pan with high heat and 1 tablespoon vegetable oil. Cook until toasted-this will keep the tortilla from falling apart when you eat.
Place desired amount of tilapia on corn tortilla (2 stacked together work best). Spoon a good helping of pico de gallo on top and then drown in coco-lopez sauce.
The many ingredients complement each other well. The sweetness of the onions, freshness of the cilantro and tanginess of the lime juice hits the glands in the back of your mouth. The lime sauce is sweet and tangy; also addictive (maybe this could be my substitute for caffeine). Tilapia is a white fish and therefore does not have much flavor. So if the pico and lime juice are good, it will really make this dish.
It’s delicious and inexpensive. Thanks to Chef Shawn Bucher for teaching me all the components.