We were asked by Ortega to introduce to you their Fiesta Flats crispy taco shells by creating a new recipe to share! ORTEGA® Fiesta Flats™ are a delicious, crispy taco shell with a unique shape. What I love about these crispy taco shells is that they are flat on the bottom which makes it easy for them to stand up on your plate and the raised edges help to hold all kinds of tasty fillings. These can be the perfect snack for kids or a quick and easy appetizer.
For this recipe, I have created a pan seared fish taco with Cilantro Lime Slaw. I was inspired by a dish I ordered few years ago, while we were on a getaway vacation. I ordered skewers of grilled shrimp that were served on a bed of Cilantro-Lime Slaw. It was amazing! I have never forgotten how delicious it was. Ever since then, I have been on a quest to recreate it at home. In this recipe, rather than shrimp, I used Tilapia filets, but you could easily make this using your favorite kind of fish filet (maybe Halibut or Swordfish?) Rather than serving the Tilapia on a bed of slaw, I took it to the next level and served it in one of these Fiesta Flats Crispy Taco Shells! The results are deliciously amazing!
Start by making the Cilantro Lime Slaw. In a bowl, combine these 3 ingredients and then set aside:
2 cups green cabbage, finely shredded
2 tablespoons fresh cilantro, chopped
2 green onion tops, thinly sliced
Next make the dressing for the slaw by combining the following ingredients into a small bowl, then set it aside:
1/4 cup mayonnaise
1 ½ tablespoons freshly squeezed lime juice
2 teaspoons Ortega taco sauce
1/4 teaspoon salt
1/2 teaspoon ground cumin
Whisk until smooth and set aside. (Half of the dressing will be stirred into the cabbage mixture just before serving – the other half will be reserved to drizzle on top of the tacos.)
Here’s what else you’ll need:
12 ORTEGA® Fiesta Flats™ crispy taco shells (1 box)
1 small can refried beans
6 Tilapia Filets (about 4 oz. each)
1 -2 teaspoons Ortega Taco Seasoning (I use the low-sodium)
2 teaspoons butter
1 tablespoon olive oil or vegetable oil
Prepare the Fiesta Flat taco shells by placing them on a baking sheet.
Spoon about in 1 – 2 tablespoons of refried beans into the bottom of each.
Bake at 350° for about 6-7 minutes. This warms the beans and keeps the tacos shells all hot and crispy.
Meanwhile, sprinkle the Tilapia filets lightly with taco seasoning. Melt the butter and oil in a skillet over medium-high heat. Add the filets and cook about 3-4 minutes on each side until the fish is flaky. (Fish cooks quickly, so be careful not to over-cook it.) Remove from heat and cover with foil to keep it warm until you are ready to assemble the tacos.
Now, to assemble the tacos.
Stir half of the dressing into the cabbage mixture.
Remove the Fiesta Flats from the oven and top the warm beans in the taco shells with a spoonful of the Cilantro-Lime Slaw.
Then top the slaw with bite size pieces of the pan seared fish. Drizzle the remaining sauce over each taco. If desired, you can garnish them with some shredded purple cabbage and diced mango.
This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.