One Pan Tilapia Fish Tacos with 5 Minute Mole

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound tilapia fillets
  • Salt
  • 2 tablespoons anise seeds
  • 2 tablespoons canola oil
  • MOLE:
    • 1/2 white onion, sliced
    • 2 whole garlic cloves
    • 2 whole Roma tomatoes
    • 1/3 cup slivered blanched almonds
    • 1 teaspoon cumin seed
    • 1 cup water
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    Directions

    Season the fish with salt, to taste, and coat in anise seeds.

    In a large saute pan over medium-high heat, add the oil. When the oil is hot add the tilapia and saute until golden on 1 side. Flip them over and finish cooking on the other side. Remove the fish from pan to a plate and keep warm.

    In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute.

    Deglaze the saute pan with the water and stir in the chili paste. Carefully transfer the mixture to a blender. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth.

    Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. Serve.

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