Fish tacos with tilapia salpicon

Ingredients:

• 700 gr. tilapia fillet without skin
• 2 tbsp. l. olive oil
• 0.5 cups loosely packed fresh cilantro leaves
• 1/4 cup freshly squeezed lime juice + lime wedges for serving
• 2 tablespoons Worcestershire sauce
• 1 jalapeño pepper, seeded and finely chopped
• Half a red onion, thinly sliced
• 8-12 corn tortillas, 15cm in diameter.
• 0.5 cup shredded iceberg lettuce, for serving
• Sour cream, for serving

Preparation:

1. Sprinkle the fish with 1/2 teaspoon of salt and a few turns of black pepper. Heat oil in a large skillet over high heat. Add the fish and cook, turning once, until golden brown and cooked through, about 8 minutes. Let the fish cool, then flake with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire sauce, jalapeño, onion, 1 teaspoon of salt, and a few turns of black pepper. Cover and refrigerate until ready to serve, or for up to 8 hours.
2. Wipe out the skillet and heat over medium-high heat. Add the tortillas and cook a few at a time, turning once, for about 30 seconds per side. Stack the tortillas as they cook and cover with a kitchen towel.
3. Place the filling, tortillas, lettuce, lime wedges, and sour cream on the table so everyone can build their own taco.