Saturday, October 29, 2016

Fish Tacos

*Check Out My Guest Post at Creatively Homespun Where I Feature This Recipe in My Post.*

With the holidays approaching My family and Ryan's family have this little problem of taking photos to remember our time together. haha I am so honor to capture these memories together but why must the camera be so cruel.. that little phrase, “Holiday Family Photos”. I know just the thought of it sends chills up my spine. So with this in mind, I have been searching out ways to get in shape.  It has been okay but I'm not going to deny that there has been moments when I just wanted to go into the kitchen and grab a whole can of Pringles and eat everyone!! That is not going to happen!! I am going to make it to the holidays no matter what! I am ready for a life change and I want to be skinner and Healthy!

For tonight's dinner I am making Fish Tacos but I will not be enjoying the tortilla (unfortunately) but you still can…

The first time my sister spoke to me about stuffing fish into a taco, I thought she had lost her marbles! She called them, “Fish Tacos” and she went on and on raving how wonderful these little beauties were. I have to admit at that moment the craziest thoughts were running through my head. I kept thinking about a hard corn taco shell stuffed with fish and taco seasoning.  Now, this girl loves tacos and seafood but I could not imagine them thrown together. I have to say I was fascinated by the idea and maybe a little obsessed. I spent the rest of the weekend trying different recipes till I found one that was a staple in our household.

Years later, my family started going to an amazing restaurant call "Fish Daddy's", were I always ordered the Poboys every time we went. One crazy night I ordered a margarita and the fish tacos for something different. Of course, the reality was much different than what I'd originally imagined: tender pieces of grilled tilapia nestled in a flour tortilla with green pepper, sweet onion, avocado, and crisp cilantro. They had even placed lime wedges on the side for squeezing, and lots of hot salsa.

These fish tacos were completely different from what I had been cooking up since my sister had raved about her take on fish tacos. In my version, I cooked the fish in cornmeal then fried them in oil and topped them off with coleslaw. But now I opt for the healthier version and the simplicity of Fish Daddy’s tacos. These Fish tacos can be thrown together in about thirty minutes. If you do not have a barbeque grill by all means throw them in the skillet with a little olive oil.

Serves about 6

· salt and pepper
· 6 tablespoons of olive oil
· 2 bell peppers, sliced
· 2 peeled medium onions(sweet) and sliced  
· 3 ripe avocados
· 2 handfuls of fresh cilantro, cleaned
· 4 limes, sliced into wedges
· 3 pounds of flesh tilapia or a white fish of your choice
· 20 count bag of flour tortillas
· Pico de Gallo or salsa for topping
· sour cream for topping
1.      Heat 3T of olive oil in a skillet over medium-high heat. Throw in the peppers and onions, and a good pinch of salt, toss with wooden spoon to coat the veggies in the olive oil. When the onions begin to lightly brown on the edges turn down the stove to medium-low. Stir occasionally until the veggies are tender but still have a bit of crisp to them, around 5 more minutes. Taste and add more salt and a touch of pepper if needed. Then set them aside.
2.      Next, heat up your grill so that it is pretty hot, but not blazing. While the grill is heating, peel and slice the avocados into thin slices. For presentation: Arrange the avocados, cilantro, and lime wedges on a nice dinner plate. 
3.      Next step is to prepare the fish for cooking. Take the remaining 3T of olive oil and a pinch of salt and pepper and give the tilapia a good rub. As soon as your grill is hot, softly lay the tilapia on the grill and grill them, Do Not fiddle with the tilapia, for three to four minutes per side, depends on the thickness of the fillets. The tilapia should be cooked through but not dry. Delicately remove the fish from the grill to a serving plate and wrap with foil for warmth. (If you are not using a grill, all you have to do is cook the tilapia in skillet over medium-high heat the same as above.)
4.      Take a large sheet of aluminum foil and wrap the tortillas and place them on the grill till their warm.  You can heat the tortillas right on the grill by flipping them with tongs back and forth for about 10 to 15 seconds. But the foil way is quicker!
5.      To bring your fish tacos together, slice the tilapia into medium chunks with a knife. Then take a warm tortilla and place as many pieces of fish down the center of the tortilla. Top if off with handful of peppers and onions, some slices of avocado and a few sprigs of cilantro. Add a spoonful of Pico or Salsa topped with a dollop sour cream. Finally squeeze a generous amount of lime juice across the top.  Fold the tortilla and enjoy. Just leave it up to your guests to create their own work of art, and reassure them that if they get messy, they are creating mouth-watery perfection!
¡Buen apetito!

 *Check Out My Guest Post at Creatively Homespun Where I Feature This Recipe in My Post.*
Also, check out these other great post by Twigs & Teas!

1 comment:

  1. This fish Taco looks so yummy man. Now I can't wait to make them real soon as you have given us the so easy recipe for this. Thank You!