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1
In a bowl, mix rum, lime juice, garlic, sugar and 1 teaspoon lime zest.
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2
Season tilapia with salt and pepper and place in a ziplock bag; pour in the lime juice mixture.
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3
Let the tilapia marinate for 30 minutes to 2 hours.
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4
Fish may turn opaque and appear to be cooked (like ceviche) you can use it this way, but I choose to cook it.
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5
Preheat oven to 375F.
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6
At about 30 minutes before cooking the tilapia, cut tortillas into triangles, spritz with olive oil, season with salt and pepper, and them lay on a baking sheet.
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7
Bake at 375F for 15-20 minutes, watching closely and flipping halfway through.
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8
You can either bake the tilapia (at 400F for about 15-18 minutes, depending on how thick the filets are) or pan-fry it.
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9
If you pan-fry it, heat a skillet on medium heat and spray with olive oil.
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10
Cook tilapia for about 3-4 minutes per side.
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11
Once fish is cooked, flake it with a fork and mix with chopped shallots, chopped avocado, remaining lime zest, cilantro and/or mint.
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12
I loved the combination or cilantro and mint, but I would suggest trying it before making an entire bowl of it.
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13
Add a few spoonfuls of the tilapia mix on top of the tortilla chips.
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14
Garnish with sour cream or Greek yogurt and salsa verde.
