Ingredients for Tilapia Tamales Rsc
- Tilapia Fillet
- Lime
- Kosher Salt
- Black Pepper
- Fresh Corn Kernels
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- Butter
- Sugar
- 1 large egg
- Masa Corn Flour
- 2 teaspoons baking powder
- 8 ounces cream cheese (softened)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Red Chili Sauce
- Parmesan Cheese
- Red Pepper
- Green Onion
- Reynolds Wrap Foil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tilapia Tamales Rsc? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tilapia Tamales Rsc
- Sprinkle 4 (4-6 ounce) tilapia fillets with the juice of 1 lime and season generously with salt and pepper.
- Refrigerate tilapia until ready to assemble tamales.
- Prepare the masa dough: In a large bowl, cream together 1 stick (1/2 cup) unsalted butter and 2 tablespoons granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- In a food processor or blender, puree 2 cups fresh or frozen corn kernels, 1/2 cup buttermilk, and 1/2 teaspoon salt until smooth.
- Add the pureed corn mixture to the butter/egg mixture and beat until thoroughly blended.
- Stir in 2 teaspoons baking powder.
- Gradually add 2 cups masa harina (corn flour), mixing until a smooth, slightly sticky dough forms. Add more masa harina if needed to reach desired consistency.
- Set aside the masa dough.
- Make the chile cream cheese mixture: In a medium bowl, whisk together 8 ounces cream cheese (softened), 2 tablespoons mayonnaise, 1 tablespoon lime juice, and 1-2 tablespoons red chile sauce (adjust to your preferred level of spice).
- Assemble the tamales: Place a 7x12 inch sheet of Reynolds Wrap non-stick foil on a clean surface, non-stick side up. Repeat for each tamale.
- Spread approximately 1/3 cup of the masa dough into a 3x5 inch rectangle in the center of each foil sheet.
- Spread 1 tablespoon of the chile cream cheese mixture over the masa. Top with 1 tablespoon each of finely chopped red bell pepper and green onions.
- Place one tilapia fillet on top of the cream cheese and vegetables. Spread another tablespoon of the chile cream cheese over the fish.
- Sprinkle with 1/2 tablespoon grated Parmesan cheese.
- Top with another 1/3 cup of masa dough, spreading to completely cover the filling.
- Fold one short end of the foil over the filling.
- Fold the two long sides over the filling.
- Twist the open end of the foil to tightly seal the tamale.
- Repeat steps 11-19 to create 3 more tamales.
- Steam the tamales: Place the tamales in a steamer basket over a pot with 2 inches of simmering water. Ensure the tamales are not touching the water.
- Cover tightly with a lid and steam for 1 hour, checking the water level and adding more as needed.
- Let the tamales cool for 15-20 minutes before carefully unwrapping and serving.
- Tamales can be made ahead and reheated in the oven at 350°F (175°C) for 15-20 minutes, or in a steamer. Unwrap before reheating in the microwave.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
71g
Fat
112g
Carbs
20g
