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Riley Says: See You at South of the Border! … and Tilapia Tacos with Lime Crema

May 5, 2009

If you’ve never driven the Highway 95 corridor, which stretches from Canada-ish to Key West, Florida, you may have missed the awesomeness of SOUTH OF THE BORDER. On the East Coast, there is no other roadside attraction even close to rivaling this greasy-spoon. So of course my cousins stopped there with my goddaughter on their way back from Easter in Florida.

That being said, there really isn’t a more appropriate image for celebrating Cinco De Mayo! Yeah, this is a big deal holiday in Norristown. Have yourself a fish taco.

Tilapia Tacos with Lime Crema
adapted from my Viking Cooking School Class recipe

3 tilapia fillets
1 teaspoon chile powder
3 tablespoons lime juice (about 2 limes)
1/2 cup sour cream
1/4 cup cilantro
6 8-inch soft taco shells
1 avocado, sliced
12 cherry tomatoes, quartered

Preheat the broiler or grill. In a sheet pan lined with foil, sprinkle the fish with salt, pepper, and 1/2 teaspoon chile powder. Broil the fish for 4-6 minutes until the fish flakes easily with a fork. Shred the fish and set aside.

For the chile-lime cream. Combine the sour cream, lime juice, cilantro and remaining chile powder.

On grill or grill-pan, drizzle olive oil then quickly brown soft tacos on each side. On the plate, top the shell with the flaked fish. Top with about a few avocado slices, and tomatoes. Drizzle with the lime cream and enjoy!

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