Cynthia Rahman is an undergraduate at UC Berkeley, studying Development in Africa. From a very young age, she fell in love with food and the way it is made by various different cultures. She loves the way food brings together people of all walks of life to create new habits, recipes, and stories to pass down. Food documentary making is a passion of hers that brings together her two favorite things in the whole world: food and story-telling.
INGREDIENTS
DRY RUB
- 1 tilapia filet (or any filet)
- 1 tsp Brundo Berbere Chili Blend
- 1 tsp Brundo Mitmita Chili Blend
- 1 tsp Garlic powder
- 1 tsp Paprika
- A pinch of Salt
- ½ black pepper
- 1 tbsp Lemon juice
REMAINING INGREDIENTS
- Two corn Tortillas
- 2 tbsp of hot sauce (or more if you want it spicier)
- 1 tbsp of butter
- A handful of red cabbage
- Shredded mozzarella cheese
- Cilantro for garnish
STEPS
-
In a shallow bowl, mix all the dry rub ingredients and apply directly to the fish and make sure that both sides of the fish are well seasoned.
-
In a flat non-stick pan, on low to medium heat and melt the butter alongside the hot sauce. Make sure to mix them as it is heating up so that the butter turns red or orange in color.
-
Fry the tortillas in the heated butter and hot sauce until it’s crispy and the tortillas turn golden yellow.
-
Then add a ½ tbsp of olive oil to the same pan and then fry the tilapia filets in them (2-3 minutes on each side until it has a nice brown crisp on the edges)
- Assemble your tortillas. Add cheese to your tortillas, add the red cabbage and then add your tilapia filets. Garnish with some cilantro and enjoy!
Find out more about Cynthia's work here!
