This pic was actually from New Year's Day with the lovely Emma. She had come to SF for my birthday and we wanted something tasty that would also soak up the damage from New Year's Eve. This did the trick. It was what I like to call freshly indulgent. It would be awesome for dinner parties or backyard BBQ.
1. Preheat oven to 200. Wrap corn tortillas in a clean kitchen towel and place in the oven to warm.
2. Sprinkle both sides of 1 lb of fresh (NOT FROZEN) Tilapia fillets with 1 tbsp chipotle chili powder and 1 tbsp salt. In a large frying pan heat vegetable oil. Arrange the fillets in the pan and cook without disturbing for 2 minutes on each side.
3. Serve with lime wedges, fresh cilantro, shredded kale, salsa, guac and jalapeno/lime sour cream.
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