One Pan Tilapia Fish Tacos with 5 Minute Mole

Ingredients

• 2 tablespoons anise seeds 
• 2 tablespoons canola oil 
• 0.5 cup chili paste depending on your taste pref canned ancho if you can find it
• 0.3 cup cotija cheese grated
• 1 teaspoon cumin seed 
• 2 cups iceberg lettuce shredded
• 0.3 cup raisins 
• 2  roma tomatoes whole
• 2 teaspoons salt plus more for seasoning fish
• 4 servings salt 
• 0.3 cup slivered blanched almonds 
• 1 pound tilapia fillets 
• 1 cup water 
• 0.5  onion white sliced
• 2  garlic cloves whole

Equipment

• frying pan
• blender

Directions

1. Watch how to make this recipe.
2. Season the fish with salt, to taste, and coat in anise seeds.
3. In a large saute pan over medium-high heat, add the oil. When the oil is hot add the tilapia and saute until golden on 1 side. Flip them over and finish cooking on the other side.
4. Remove the fish from pan to a plate and keep warm.
5. In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute.
6. Deglaze the saute pan with the water and stir in the chili paste. Carefully transfer the mixture to a blender.
7. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth.
8. Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese.
9. Serve.