Tilapia Mexican Casserole.
Directions:
Preheat the oven to 350. Prepare tilapia fillets by letting them marinate at least one half hour in lemon juice and taco seasoning mixture. I actually only use half of the packet of seasoning, but flavor it to taste. Marinating is also optional, but I think it lets the flavor really be absorbed by the fish. Next, cook the tilapia in a skillet until it flakes easily with a fork (it is usually pretty quick, about five minutes each side).
Combine the yogurt, Picante sauce, and corn/peppers. Mix together and set aside until fish is ready.
When the tilapia is done, shred it with a fork and stir it into the yogurt/sauce mixture.
Spray the bottom of a 9x13 casserole dish. Layer 6 of the corn tortillas across the bottom, overlapping some. Next, spread half of the fish mixture over the tortillas. Layer the rest of the tortillas followed by the rest of the fish mixture. Sprinkle cheddar cheese on top.
Bake for 30 minutes or until cheese is melted. I cover it with aluminum foil to make it nice and soft, but it can be baked uncovered for a crispier finish.
When done, sprinkle with cilantro and let stand for 5 minutes. Cut and serve!
**Makes about eight servings. Also goes great with some guacamole, shredded lettuce, and diced tomatoes on the side!
Preheat the oven to 350. Prepare tilapia fillets by letting them marinate at least one half hour in lemon juice and taco seasoning mixture. I actually only use half of the packet of seasoning, but flavor it to taste. Marinating is also optional, but I think it lets the flavor really be absorbed by the fish. Next, cook the tilapia in a skillet until it flakes easily with a fork (it is usually pretty quick, about five minutes each side).
Combine the yogurt, Picante sauce, and corn/peppers. Mix together and set aside until fish is ready.
When the tilapia is done, shred it with a fork and stir it into the yogurt/sauce mixture.
Spray the bottom of a 9x13 casserole dish. Layer 6 of the corn tortillas across the bottom, overlapping some. Next, spread half of the fish mixture over the tortillas. Layer the rest of the tortillas followed by the rest of the fish mixture. Sprinkle cheddar cheese on top.
Bake for 30 minutes or until cheese is melted. I cover it with aluminum foil to make it nice and soft, but it can be baked uncovered for a crispier finish.
When done, sprinkle with cilantro and let stand for 5 minutes. Cut and serve!
**Makes about eight servings. Also goes great with some guacamole, shredded lettuce, and diced tomatoes on the side!