Serves: 24 servings
Conversion Chart: Here >>
Ingredients:
6 medium jalapeño peppers, finely chopped
Juice and zest of 12 limes
¾ cup sesame oil
¼ cup chopped fresh cilantro leaves plus additional whole leaves
¼ cup minced garlic cloves
2 tablespoons kosher salt
1 tablespoon ground black pepper
6 pounds Portico boneless, skinless tilapia fillets (8 ounces each), cut in half
Extra virgin olive oil
48 (6-inch) flour tortillas
3 small red onions, thinly sliced
1 head red or green cabbage, thinly sliced
1½ quarts pico de gallo salsa
3 cups sour cream
½ cup sliced green onions
Procedure:
1. In large bowl, combine jalapeños, lime juice, lime zest, sesame oil, chopped cilantro, garlic, salt and pepper. Place tilapia in 2-inch hotel pan; pour lime juice mixture over tilapia; cover and refrigerate 1 hour. Transfer tilapia to separate hotel pan, cover and refrigerate; discard marinade.
2. Sauté 1 piece of tilapia in olive oil 3 to 4 minutes or until lightly browned, turning once; transfer to oven and bake until tilapia turns opaque throughout and internal temperature reaches 145°. Break tilapia into large chunks.
3. To serve, warm 2 tortillas and divide tilapia between tortillas; top with red onions, cabbage, pico de gallo, sour cream, green onions and cilantro leaves.
Recipe Type: Authentic
Submitted By: syscocentralpa.com
Original Photograph By: syscocentralpa.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.syscocentralpa.com/ordereze/Files/Sysco_Seafood_Book.pdf