Minute Maid Park Baja Fish Tacos

Name: Minute Maid Park Baja Fish Tacos
Ingredients: 1/4 cup peeled, julienned jicama root; 1/4 bunch cilantro, chopped; 1 teaspoon lime juice; salt and pepper, to taste; 2 tablespoon mayonnaise; 1 teaspoon chipotle peppers; 1 teaspoon roasted garlic; one 7-ounce tilapia fillet; juice from 1/2 a lime; salt and pepper, to taste; 1/2 ounce butter; six 6-inch corn tortillas; 1/4 cup jicama cilantro slaw; 1 ounce chipotle aioli

Aramark|Aug. 2, 2012 12:16 pm EST

4 (1 ratings)

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Astros fans at Minute Maid Park are no strangers to authentic south-of-the-border eats, and these Baja fish tacos satiate their cravings when they're at the ballgame.

Servings

1

Ingredients

1/4 cup peeled, julienned jicama root
1/4 bunch cilantro, chopped
1 teaspoon lime juice
salt and pepper, to taste
2 tablespoon mayonnaise
1 teaspoon chipotle peppers
1 teaspoon roasted garlic
one 7-ounce tilapia fillet
juice from 1/2 a lime
salt and pepper, to taste
1/2 ounce butter
six 6-inch corn tortillas
1/4 cup jicama cilantro slaw
1 ounce chipotle aioli

Directions

Combine all of the ingredients together and mix well, set aside.
Combine all of the ingredients together and mix well, set aside.
Preheat 2 skillets to medium-high. Season the tilapia with the lime juice, salt, and pepper. Add the butter to 1 skillet and cook the tilapia until it colors and starts to flake apart lightly, about 8 minutes. In the second skillet, warm the tortillas on both sides, turning them around in the skillet as you go.
To assemble the tacos, stack 2 tortillas on top of each other, top each with 2 ounces of the tilapia, 1 tablespoon of the slaw, and a teaspoon of the aioli.