Zesty Tilapia and Corn Tamales
Delight your taste buds with these Zesty Tilapia and Corn Tamales! This recipe showcases flaky tilapia fillets enveloped in a creamy chile-infused sauce, combined with vibrant red peppers and green onions, all wrapped in an irresistibly sweet masa dough made from fresh corn. Perfectly seasoned and packed with flavor, these tamales are an ideal dish for gathering with family and friends or serving on special occasions. Each steaming, foil-wrapped packet not only delivers a burst of flavor but is also a wholesome combination of fresh vegetables and healthy fish - truly, a treat you won't want to miss!
N/A
Servings
200
Calories
20
Ingredients
Ingredients
tilapia fillet
1/2 lb (cut into 4 small fillets)
lime
1 (juiced)
kosher salt
1 teaspoon (for seasoning)
black pepper
1 teaspoon (for seasoning)
fresh corn kernels
3 1/2 cups (freshly peeled)
buttermilk
2 tablespoons
salt
3/4 teaspoon
butter
1/2 cup (softened)
sugar
2 tablespoons
egg
1
masa corn flour
1 cup ((harina de maiz))
baking powder
1/2 teaspoon
cream cheese
4 ounces (softened)
mayonnaise
4 tablespoons
lime juice
1 tablespoon
red chili sauce
1-2 teaspoons ((such as Sriracha, adjust to taste))
parmesan cheese
2 tablespoons (grated)
red pepper
1/4 cup (diced)
green onion
1/4 cup (chopped)
Reynolds Wrap Foil
((Non-Stick for wrapping))
Instructions
1
To prepare the tilapia, lightly squeeze the juice of one lime over the fillets and season with kosher salt and black pepper. Cover and refrigerate while you prepare the tamale filling.
2
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and mix until incorporated.
3
In a food processor, blend the fresh corn kernels with buttermilk and salt until smooth. Fold this mixture into the butter and egg blend until fully combined.
4
In a separate bowl, combine the masa flour and baking powder. Gradually add to the corn mixture, stirring until everything is well incorporated. Set this masa dough aside.
5
In a small bowl, whisk together the softened cream cheese, mayonnaise, lime juice, and red chili sauce, adjusting the spiciness to taste.
6
Ready to assemble: Lay out a 7 x 12-inch piece of Reynolds Wrap Non-Stick foil with the shiny side up. Spread about 1/3 cup of masa dough into a rectangle (3 x 5 inches) in the center of the foil.
7
Spread 1 tablespoon of the chile cream cheese mixture over the masa, then add 1 tablespoon each of diced red pepper and chopped green onions over that. Place a tilapia fillet on top, followed by another tablespoon of the cream cheese mixture and sprinkle with Parmesan cheese. Finish with another layer of masa dough (1/3 cup), spreading it to cover the filling completely.
8
Carefully fold one short end of the foil up over the filling, then fold in the two long sides, sealing the tamale securely with the open end facing upwards. Twist the open end to close it tightly.
9
Repeat the assembly process for the remaining tamales until all ingredients are used.
10
Set up a steamer basket over a pot filled with 2 inches of simmering water, making sure that the tamales do not touch the water. Cover the pot tightly with a lid.
11
Steam the tamales for 1 hour, checking the water level occasionally to ensure steaming continues smoothly.
12
After steaming, let the tamales cool for 15-20 minutes before serving. Enjoy them straight away or store them for reheating later away from the foil.
Nutrition Information
11.25
Fat
17.5
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Tilapia and Corn Tamales?
These are tamales featuring flaky tilapia fillets, a creamy chile-infused sauce, red peppers, and green onions, all wrapped in a sweet masa dough made from fresh corn and steamed in foil.
What is the main protein used in this recipe?
The main protein in this recipe is tilapia fillets.
How should the tilapia be prepared before assembly?
The tilapia should be cut into 4 small fillets, seasoned with lime juice, kosher salt, and black pepper, and then refrigerated.
What makes the masa dough for these tamales unique?
The masa dough is unique because it combines fresh corn kernels blended with buttermilk and salt with traditional masa corn flour, butter, sugar, and egg.
How long do the tamales need to steam?
The tamales should be steamed for 1 hour over simmering water.
What ingredients are in the creamy sauce?
The sauce consists of softened cream cheese, mayonnaise, lime juice, and red chili sauce such as Sriracha.
What type of wrapping is used instead of corn husks?
This recipe uses 7 x 12-inch pieces of Reynolds Wrap Non-Stick foil.
How much masa dough is used for each tamale?
Each tamale uses about 2/3 cup of masa dough: 1/3 cup for the base layer and 1/3 cup to cover the filling.
Are there any vegetables inside the tamales?
Yes, the filling includes diced red peppers and chopped green onions.
Is there cheese in this recipe?
Yes, the recipe uses both cream cheese in the sauce and grated Parmesan cheese sprinkled over the tilapia.
How do you seal the foil-wrapped tamales?
Fold one short end of the foil over the filling, fold in the two long sides to seal securely, and twist the open top end to close it tightly.
How many calories are in a serving of these tamales?
Each serving contains 200 calories.
What is the fat content of this dish?
This dish contains 11.25 grams of fat per serving.
How much protein is provided per serving?
Each serving provides 7.5 grams of protein.
What are the carbohydrate counts for these tamales?
There are 17.5 grams of carbohydrates per serving.
Can I adjust the spiciness of the tamales?
Yes, you can adjust the spiciness by increasing or decreasing the amount of red chili sauce used in the cream cheese mixture.
How much water should be in the pot for steaming?
You should fill the pot with approximately 2 inches of water, ensuring the steamer basket does not touch the liquid.
How long should the tamales cool before serving?
The tamales should cool for 15 to 20 minutes after steaming before they are served.
What type of corn is used for the dough?
The recipe calls for 3 1/2 cups of fresh corn kernels.
Can these tamales be stored for later?
Yes, they can be stored for reheating later, though they should be removed from the foil for certain reheating methods.
Is masa flour the same as cornmeal?
No, this recipe specifically requires masa corn flour (harina de maiz), which is treated with lime for a distinct flavor and texture.
What is the purpose of the buttermilk in the dough?
Buttermilk is blended with the fresh corn to provide moisture and a slight tang to the masa dough.
Is sugar added to the masa dough?
Yes, 2 tablespoons of sugar are creamed with butter to create a sweet corn masa.
What is the role of baking powder in the recipe?
Baking powder is mixed with the masa flour to help give the dough a lighter, slightly lifted texture during steaming.
Which side of the foil should face the food?
When using Reynolds Wrap Non-Stick foil, lay it with the shiny side up to place the ingredients on.
How many total ingredients are used in this recipe?
There are 20 ingredients listed for this recipe.
What flavor profile do these tamales have?
They have a zesty and savory profile with a hint of sweetness from the fresh corn dough.
What category of cuisine does this recipe fall into?
This recipe is a take on Mexican cuisine, specifically seafood-style tamales.
Is an egg necessary for the masa?
Yes, one egg is used as a binder to help the masa dough hold its shape.
What preparation is needed for the fresh corn?
The fresh corn kernels should be peeled from the cob and then blended until smooth with buttermilk and salt.