After a long weekend of unpacking (take-out), errands (panera) and attending a wedding (cake and booze), the beau and I were craving a simple night in (and a light dinner).
(ok, technically it was Taco Monday, but when YOU make these tonight it will be Taco Tuesday and I won’t be a liar, you dig?)
Specifically, Fish Taco Tuesday! I love, love, love Fish Tacos. They’re light, they’re fast and they’re versatile. Here’s today’s take:
3 boneless white fish fillets (Tilapia, Cod or Mahi Mahi are perfect)
1 lime, cut in half, along with the juice
1/2 bunch cilantro, cleaned (no need to remove the stems)
2 tbs olive oil (plus 1tbs for the pan)
1/2 tbs blackening seasoning (or a pinch each: cayenne, cumin and salt)
In a medium bowl, add all of the above ingredients. Allow to marinate for 15 minutes.
In a heavy saute pan, heat oil. Once pan is HOT, add fish fillets only (you can discard the cilantro/lime wedges etc). Allow fish to cook on one side for 4-5 minutes, then flip, cooking for another 4-5 minutes on the other side or until opaque. Once cooked, remove fish to a plate and gently flake. Serve with Cucumber Salsa and Fixins’ (see below). Serves 2.
1/2 seedless cucumber, diced
1 tomato, diced (not being a tomato fan, I de-seeded this completely)
1/2 red onion, diced
1/2c black olives, diced
1/2 bunch cilantro, pick the leaves off the stems and roughly chop
3 green onions, chopped (green & white parts)
juice of 1 lime
1/2 tbs blackening seasoning (or a pinch each of cayenne, cumin and salt)
pinch of salt
pinch of black pepper
Combine ingredients in a large bowl and allow to chill in the fridge for 15 minutes.
1 package of small tortillas (I like to warm these in the oven).
1 cup of thinly sliced red cabbage
1 cup of thinly sliced napa cabbage (its more tender than green cabbage)
1 bell pepper, seeded and sliced thinly
3 green onions, chopped
1 avocado, sliced
1 c. of brown rice
1/2c. shredded cheddar cheese
Assemble and attack!
Need more inspiration? Check out my Fish Taco Bowls