Taco Tuesday

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).

Enter….Taco Tuesday!
(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:

Fish Tacos
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.

Cucumber Salsa
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.

Serve the fish and salsa with the following, assembly-line style:

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


7 Comments Add yours

  1. Molly says:

    I. Love. Fish. Tacos.

    1. Girl, I hear you. After dinner last night, I wanted to spoon with my leftovers I loved them so much….

  2. Cutie Patooty says:

    To speed things up we use fish sticks that can be microwaved instead of fresh fish. They actually come out great!

    1. Yum! I love the crispy fish too….just tryin’ to be a wee bit healthier….

  3. Lizzy says:

    Oh. MY! I love Fish Tacos- they are sooooooooooo delicious!!! Everything looks just wonderful : )

    1. Thanks Lizzy, I LOVE a fish taco. So darn good, the cabbage weirdly makes it!

  4. Jen says:

    Where’d you get the “ethnic” tortillas – didn’t know they had that kind of flava in the ‘Natti…

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