Tilapia Fish Tacos with Chipolte Mole

Here is another favorite Fish Taco recipe with an incredible Mole sauce that James created. It was adapted from a "Five Minute Mole" recipe that he found on the Food Network but is easier and even more delicious!

1 pound tilapia fillets
2 tablespoons canola oil

1/2 white onion, sliced
2 whole garlic cloves
1/2 - 3/4 cup tomato sauce
1/3 cup slivered almonds
1 teaspoon cumin seeds
1 cup water
2 chipolte chiles (in Adobo sauce) + 2 teaspoons Adobo sauce
2 teaspoons salt, plus more for seasoning fish

8 1/2 fresh corn tortillas
2 cups shredded cabbage, romaine lettuce hearts or iceberg lettuce
1/2 cup crumbled cotija cheese
Cilantro, Avacado & Lime (optional garnishes)

Season fish with salt and pepper

In a large saute pan over medium-high heat, add the oil. When the oil is hot add the fish and saute until golden on 1 side. Flip over and finish cooking on the other side. Remove fish from the pan to a plate and keep warm.

In the same pan, add the onion, garlic and saute until the onion is golden brown. Stir in the tomato sauce, almonds and cumin seeds and cook for one more minute.

Deglaze the saute pan with the water and stir in the chiles and adobo sauce. Carefully transfer the mixture to a blender. Add the two teaspoons of salt and the 1/2 corn tortilla and puree until very smooth.

Briefly toast the remaining tortillas over an open flame (gas stove or grill) and lay two tortillas on each plate. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with lettuce and garnish with cotija cheese, cilantro and other optional garnishes.

Great with grilled shrimp too & Mango/Avacado salsa.

The mole will keep for 3 days refrigerated.