I love fish tacos. The only kind of fish tacos I have ever made are the fried fish tacos I started making last year. I wanted to try something a little different and perhaps with a more Asian flavoring. Instead of our usual corn tortillas, I used whole wheat flour tortillas, warmed up over the stove top for a smoky perfection. Instead of frying the fish, I decided to sear it and the tilapia and scallops came out perfectly tender and flaky. I'm sort of on this kick to incorporate blue corn tortilla chips in everything, like as toppings for a pizza, or crusts for salmon; for the tacos, we used the left over blue corn crumbs as a extra crunchy topping for the tacos. As one of the filling options I made a kicked up cayenne infused onions. They packed a lot of heat, if you are not into spice you can omit some or all the cayenne used for the onions. For a little variation, I decided to slice some hearts of palm as toppings for the tacos. Here is a picture of all the optional toppings minus salsa and the blue corn crumbs.
Teriyaki Seafood Tacos
2 fillets Tilapia
7 tablespoons Teriyaki sauce
1/3 white onion, sliced
2 hearts of palm, thinly sliced lengthwise
1 Persian cucumber, thinly sliced lengthwise
1/2 avocado, thinly sliced
1 cup Chinese cabbage, thinly sliced
Salsa, for topping
Blue corn tortilla chips, crumbled
6 whole wheat flour tortillas
1. Heat some olive oil in a skillet over medium high heat, place the onion slices in it and sprinkle generously with cayenne pepper. Saute until soft and fragrant. Set aside.
2. Wash the tilapia and scallops. Heat some olive oil in a skillet over medium high heat. Place the tilapia on one side of the skillet and the scallops on the other side. Pour the teriyaki sauce evenly over the seafood. Sear the tilapia for about 4 minutes per side and the scallops for about 6 minutes per side.
4. Assemble tacos with the avocado, hearts of palm, cucumber, Chinese cabbage, salsa and sprinkle with blue corn tortilla chip crumbs. Enjoy!