Tilapia Machaca Burrito
Ingredients
- Tilapia fillets
- 2 onions, sliced
- 6 jalapeños, finely chopped
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, as needed
- Flour tortillas
- 2 tomatoes
- 1 garlic clove
- 1–2 serrano peppers, depending on desired heat
- Salt, to taste
Instructions
- 1
Prepare the salsa. Place the tomatoes, garlic, and serrano peppers in an air fryer and roast until lightly charred and softened. Transfer everything to a blender, add salt, and blend until smooth. Set aside.
- 2
Cook the tilapia. Bring a pot of water to a boil and season with salt, black pepper, and oregano. Add the tilapia fillets and cook until fully done. Remove the fillets from the water and shred the fish into small pieces.
- 3
Make the machaca. Heat a little oil in a skillet. Sauté the onions, jalapeños, and garlic until soft and fragrant. Add the shredded tilapia and cook for a few more minutes, allowing all the flavors to combine.
- 4
Assemble the burrito. Warm the flour tortillas. Add a generous portion of Tilapia Machaca to the center, spoon over some homemade salsa, and fold the tortilla into a burrito. Serve hot with any remaining salsa on the side.