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Tilapia Salpicon with Guacamole

November 2, 2010

The window is closing on the ability to eat summery recipes like this, but I’m stubbornly still making them.  This is kind of a

fish salpicon

compromise dish because you can cook it indoors, but it still feels summery and light.  The recipe comes from Food 52, and is kind of a variation on fish tacos, or as they described it, more like a cooked ceviche.  Whatever you call it, it’s really good piled up with a bunch of guacamole on corn tortillas.  I served this with a modified coup called Sopa Tarascan, which I will post tomorrow. It would also be great with a salad, black bean soup, or rice and beans.  The recipe calls for lightly coating the fish in Wondra, which is really finely milled flour that’s great as breading (it’s so, so light) or as a thickener for sauces or gravies.  It’s worth the $2 investment.  This recipe serves 2 as a main course, or 4 as an appetizer.


½ c Wondra flour

Salt and pepper

½ lb. (about 2) tilapia fillets

Vegetable oil or spray

1 small Serrano chili seeded and finely chopped

2 scallions, white and green parts, thinly sliced

Large handful cilantro leaves, roughly chopped

1-2 limes

Corn tortillas or chips

Sliced avocado or guacamole


Put the Wondra in a shallow plate and season with salt and pepper. Whisk to combine. Dredge the tilapia in the Wondra, shaking gently to remove any excess.

Heat a large sauté pan over medium heat and add a thin film of oil. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife.

In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt to taste.  Serve the tortillas and chips, and avocado or guacamole.

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