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If you are a fan of seafood and are looking for a great new way to cook tilapia, then you are going to love this recipe for Fried Tilapia with a Spicy Chipotle Salsa. Keep reading to find out more!
I grew up on the east coast of Mexico in the state of Veracruz, and that means I grew up eating a lot of seafood! For me, there was pretty much nothing better than walking along the beach and trying different types of seafood that the vendors were selling. I tried so many different types and there were only a few that I didn’t like.
Aside from the fish that we would buy when we were walking along the beach, we also used to eat it all the time at home. My mom is an amazing cook and she always made the most delicious homemade salsas to go along with the fish. Now that a lot of people have lent on their mind, I thought it would be a perfect time to share this amazing recipe for Fried Tilapia with a Spicy Chipotle Salsa. It is super simple to make and the flavors are out of this world!
Since Chipotle is one of the main ingredients for the salsa, it is important to get chipotle peppers in adobo that are high quality and delicious. I love to buy LA MORENA® Chipotle Peppers in Adobo, because LA MORENA® is a brand that I know that I can trust to have great flavor and ingredients. I always pick up a couple of cans from the Hispanic aisle when I do my shopping at Walmart, because I use them in so many recipes.
In addition to the chipotle peppers, this recipe includes other fresh ingredients like tomatoes, onions, and guajillo peppers.
I make this with a whole tilapia (with the skin and all), because that is how we eat it in Mexico, but you can definitely use the sauce for a skinless filet as well if that is more in line with your tastes.
Since my mom is here now helping with the new baby, we made this the other day and it turned out amazing! I hope that you will enjoy it as well and make sure to let me know in the comments below how it turned out.
For more delicious recipes using LA MORENA® products, check out their social hub here.