Tilapia Tamales Rsc
Dive into the vibrant flavors of Mexican cuisine with these Tilapia Tamales, a creative seafood twist on the classic tamale. Wrapped in soft, steamed corn husks, these tamales feature tender, flavorful tilapia infused with a zesty green tomatillo sauce, spiced with jalapeño, cumin, and fresh cilantro. The masa dough, made with fluffy vegetable shortening and rich chicken broth, provides the perfect base for the filling, giving each bite a delicate, melt-in-your-mouth texture. Whether you're looking to wow guests at a dinner party or enjoy a satisfying family meal, these tamales are a deliciously unique way to incorporate seafood into a traditional dish. Serve them with extra tomatillo sauce or your favorite salsa for an unforgettable dining experience. Perfectly wrapped, perfectly steamed, and bursting with flavor—your taste buds will dance with every bite!
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 1 pound Tilapia fillets
- 2 cups Masa harina
- 1.5 cups Chicken broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 cup Vegetable shortening or lard
- 2 cloves Garlic cloves
- 1 medium White onion
- 4 medium Green tomatillos
- 1 medium Jalapeño
- 0.25 cup Fresh cilantro
- 2 tablespoons Lime juice
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Soak the dried corn husks in warm water for 30 minutes until soft and pliable, then drain and set aside.
Season the tilapia fillets with ground cumin, salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the tilapia for 4-5 minutes per side, until flaky. Remove from heat and shred the fish into small pieces. Set aside.
In a small saucepan, combine the tomatillos, jalapeño, onion (quartered), and garlic cloves. Cover with water and bring to a boil. Boil for 8-10 minutes until the tomatillos are soft. Drain the water, then blend the boiled ingredients with fresh cilantro and lime juice until smooth. Mix the sauce with the shredded tilapia and set aside.
To prepare the masa dough, mix the masa harina, baking powder, and 1 teaspoon salt in a large bowl. Add the chicken broth gradually while stirring until a thick dough forms. Beat the vegetable shortening or lard in a separate bowl until fluffy, then incorporate it into the masa dough. Knead until well combined.
Pat the soaked corn husks dry. Spread about 2 tablespoons of masa dough onto the smooth side of each husk, leaving space at the edges. Place 1-2 tablespoons of the tilapia filling in the center of the masa. Fold the sides of the husk over the filling and fold up the bottom, leaving the top open.
Arrange the tamales upright in a steamer basket. Steam over simmering water for 60-75 minutes, checking occasionally to ensure the water doesn’t run dry. The tamales are done when the masa easily pulls away from the husk.
Let the tamales cool slightly before serving. Serve with additional tomatillo sauce or your favorite salsa on the side.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 4588 mg | 200% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 24.8 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3659 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
