Razbacado tilapia

The razbanero fun continues. This time, Yusuke selected tilapia as a vessel for the tasty sauce.

He started by smashing an avocado and mixing it with half a package of silken tofu. He seasoned it with a pinch each of salt and pepper and 1 or 2 tsp of lime juice. He spread the avocado mixture over the fish and added a few dollops of razbanero, which we mixed after the picture was taken. The result was creamy, sweet, spicy, and very much delicious.

With this meal, we also had a salad of alfalfa sprouts, halved cherry tomatoes, and raw white onions. We used the leftover avocado-tofu mixture as a dressing. Highly recommended.

Advertisements

Comments are closed.

%d bloggers like this: