Ingredients – serving 4-6
- 1 medium – size zucchini, sliced into 1/8-1/4-inch-thick rounds
- 4 tablespoons extra virgin olive oil kosher salt
- ¾ teaspoon ground cumin 1 cup loosely packed fresh cilantro leaves, plus extra for serving
- Fresh cilantro 1 bunch
- 1 canned drained Rotel tomato sauce ½ teaspoon grated lime zest 5 tablespoons freshly squeezed lime juice (from 2 to 4 limes)
- Smoked paprika, 2 teaspoons
- 6 fillets tilapia (about 5 ounces each)
- ½ cup chopped scallions (white and light green parts only)
- 8 to 12 small (6-inch) corn or flour tortillas
- 1 large ripe mango, peeled, pitted, and cut into ½-inch cubes or 1 ½ cups frozen mango chopped
- 1 large ripe avocado, pitted, peeled, and cut into ½-inch cubes
- ½ jalapeño pepper, stemmed, seeded, and diced
- Freshly ground black pepper
Instructions
- Preheat the oven to broil with one rack about 4 inches from the heat, and another rack in the center position.
- In a large bowl, toss the zucchini with 1 tablespoon of the olive oil, ¼ teaspoon salt, and ¼ teaspoon of the cumin. Arrange the zucchini in a single layer around the perimeter of a sheet pan. Set aside.
- In a blender or food processor, combine the cilantro, rotel, smoked paprika, lime zest, 3 tablespoons of the lime juice, the remaining ½ teaspoon cumin, 2 tablespoons of the olive oil, and 1 tablespoon water and puree until smooth. Transfer the cilantro sauce to a shallow bowl.
- Dredge the tilapia in the cilantro sauce to coat both sides. Arrange the fillets in a single layer in the center of the prepared pan (discard any leftover sauce). Scatter half of the scallions over the tilapia.
- Broil the zucchini and fish on the upper rack until the zucchini is soft and puckery and the tilapia is just cooked through, 5 to 10 minutes.
- Meanwhile, stack the tortillas, wrap them tightly in aluminum foil, and place them directly on the center rack to warm through while the fish cooks.
- Toss together the mango, avocado, jalapeño, and the remaining 2 tablespoons lime juice, 1 tablespoon olive oil, and chopped scallions in a medium-size bowl.
- Season the salsa to taste with salt and pepper.
- Serve the tilapia and zucchini hot from the oven over warm tortillas and enjoy!
