Tortilla Tilapia Street Taco Board

Spice up your Cinco de Mayo celebrations with our effortlessly shareable Tortilla Tilapia Street Taco Board. An extravaganza designed to turn your fiesta into a flavor-packed feast. Elevate your celebration with our Tortilla Tilapia, where each bite is a fiesta in your mouth. ¡Viva la comida deliciosa!

Serves: 8

Prep time: 15-22 mins

Cook time: 22 mins, depending on preferred cooking method

Ingredients

Preparation

INGREDIENTS

4 Sea Cuisine Tortilla Tilapia Fillets
12 ea Corn Tortilla
12 ea Flour Tortilla
2 cup Iceberg Lettuce, shredded
1 cup Black Beans Canned, strained and rinsed
1 cup Prepared Salsa
1 cup Roma Tomato, diced
1 cup Red Cabbage, sliced
1/4 cup Cilantro, chopped (w/ stem)
1/2 cup Shredded Yellow Cheddar Cheese
1/4 cup Sour Cream
1/4 cup Jalapeno, sliced
1 ea Hot Sauce
8 ea Lime, wedge

For the Mexican Cole Slaw

1 cup Prepared Coleslaw
1 tsp Chili Powder
1 tbsp Jalapeno, chopped, no seeds

For the Roasted Street Corn and Poblanos

2 tsp Vegetable Oil
1/2 cup Yellow Corn
1/2 cup Poblano Peppers
1 tsp Chili Powder
1 tsp Ground Cumin

For the Guacamole

1/4 cup Prepared Salsa
3/4 cup Avocado
2 tsp Lime Juice
Cheese

Tips from the chef: Buy a pouch of 90 second Spanish Rice, or Cilantro Lime Rice for a simple addition to your taco board.

Prepare Tilapia per the package directions. Wrap tortillas in foil and heat in thesame 400℉ oven for the last 5-7 minutes.
For the Roasted Street Corn and Poblanos Heat a large sauté pan on med-high heat. Add vegetable oil, yellow corn,poblanos, chili powder and ground cumin. While stirring, cook until the corn andpeppers brown slightly, indicating they're done.
For the Guacamole Large dice your ripe avocado(s) into a bowl. Add the Pico de Gallo and limejuice and stir until mixed, but still chunky.
For the Mexican Cole Slaw Mix together coleslaw, chili powder and jalapenos.
To Assemble Attractively arrange taco ingredients along with fully cooked and sliced Tilapia on a serving tray or cutting board.