Lemon Dill Tilapia Tacos

Source

Seriously Good Freezer Meals, page 245

Ingredients

Display units in Metric

¹⁄₄	cup	butter melted
¹⁄₄	cup	chicken broth
2	Large	Lemons Grated zest and juice of
¹¹⁄₂	tsp	dill dried
¹⁄₂	tsp	garlic minced
2	lbs	tilapia fillets skinless
To serve:
2	tbsp	olive oil
12		corn tortillas 6-inch warmed
Toppings:
1	cup	shredded lettuce
1	cup	black beans canned or cooked, drained and rinsed (optional)
¹⁄₄	cup	Salsa (optional)
¹⁄₄	cup	Pico de gallo (optional)

In a small bowl, whisk together melted butter, chicken broth, lemon zest, lemon juice, dill and garlic.

Place marinade mixture and tilapia fillets in a gallon-size (4 L) freezer bag or bowl. (Label the bag if freezing for later.) Seal bag, removing as much air as possible, or cover bowl. Transfer to refrigerator to marinate for 15 minutes.

Make It Now: Preheat oven to 400°F (200°C). Drizzle olive oil over a rimmed baking sheet. Transfer baking sheet to oven while it preheats. Once oven is preheated, remove baking sheet from oven, add fillets and return it to oven. Bake for 10 to 12 minutes, until fish is flaky and lightly crisped on the edges. Remove from oven and chop into chunks. Arrange tortillas on a work surface. Evenly divide fish and lettuce, plus beans and salsa (if using), among tortillas. Serve.

Make It a Freezer Meal: Freeze bag.

Thaw and Cook: Place bag in the refrigerator for 12 to 24 hours to thaw.

Preheat oven to 400°F (200°C). Drizzle olive oil over a rimmed baking sheet. Transfer baking sheet to oven while it preheats.

Once oven is preheated, remove baking sheet from oven, add fillets and return it to oven. Bake for 10 to 12 minutes, until fish is flaky and lightly crisped on the edges.

Remove from oven and chop into chunks. Arrange tortillas on a work surface. Evenly divide fish and lettuce, plus beans and salsa, if using, among tortillas. Serve.

Tip: You can also make a dilly sauce, if desired: In a small saucepan, combine 2 tsp (10 mL) cornstarch and the marinade from the bag. Bring to a boil over medium-high heat, stirring constantly, until thickened, about 3 to 5 minutes. Remove from heat. Build your tacos and then drizzle a little lemon dill sauce overtop.

In a small bowl, whisk together melted butter, chicken broth, lemon zest, lemon juice, dill and garlic.
Place marinade mixture and tilapia fillets in a gallon-size (4 L) freezer bag or bowl. (Label the bag if freezing for later.) Seal bag, removing as much air as possible, or cover bowl. Transfer to refrigerator to marinate for 15 minutes.
Make It Now: Preheat oven to 400°F (200°C). Drizzle olive oil over a rimmed baking sheet. Transfer baking sheet to oven while it preheats. Once oven is preheated, remove baking sheet from oven, add fillets and return it to oven. Bake for 10 to 12 minutes, until fish is flaky and lightly crisped on the edges. Remove from oven and chop into chunks. Arrange tortillas on a work surface. Evenly divide fish and lettuce, plus beans and salsa (if using), among tortillas. Serve.
Make It a Freezer Meal: Freeze bag.
Thaw and Cook: Place bag in the refrigerator for 12 to 24 hours to thaw.
Preheat oven to 400°F (200°C). Drizzle olive oil over a rimmed baking sheet. Transfer baking sheet to oven while it preheats.
Once oven is preheated, remove baking sheet from oven, add fillets and return it to oven. Bake for 10 to 12 minutes, until fish is flaky and lightly crisped on the edges.
Remove from oven and chop into chunks. Arrange tortillas on a work surface. Evenly divide fish and lettuce, plus beans and salsa, if using, among tortillas. Serve.
Tip: You can also make a dilly sauce, if desired: In a small saucepan, combine 2 tsp (10 mL) cornstarch and the marinade from the bag. Bring to a boil over medium-high heat, stirring constantly, until thickened, about 3 to 5 minutes. Remove from heat. Build your tacos and then drizzle a little lemon dill sauce overtop.

Comments & Personal Notes

10/1/18 loved the tilapia and how easy it was to cook. Didn’t think the marinade added enough flavor. Solidified in frig, so not able to make sauce. Maybe would like it spicier next time, or double the marinade? Tried white and yellow liked white corn better. Added cilantro to lettuce and loved that. The beans were great but wonder if they should have had some of the dressing as well. Will try again because I love fish tacos

Comment from JoanV — posted over 5 years ago

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