Wednesday, May 12, 2010

Fish Tacos

Tacos seem to be all the rage lately in the food magazines and restaurants and I can see why they're so popular because they're so versatile, simple to prepare, and the options are endless! I'm more of a soft taco kind of girl and thanks to my friend Joe, I was able to put these tilapia tacos together in no time!

Tilapia Fish Tacos with Mango Salsa topped with Avocado:
Serves 2:
1 lb of fresh tilapia (you only need around 14-16 oz)
2 small limes
1 tsp lime zest
2 tbsp olive oil
1 tsp cumin
1 tsp paprika

Mango Salsa (from my post Real Recipes by Real People)
1 Mango-peeled and diced
1/2 small diced red onion
half a lime
1/4 red pepper (diced)
1/2 cubanero pepper (diced) you can also use a small amount of jalapeno
salt/ground pepper
dash of sugar
dash of garlic powder

1 sliced avocado
Corn tortillas

Place the fish, lime juice, zest, olive oil, salt/pepper, cumin and paprika in a zip lock bag.  Marinate for about an hour in the refrigerator.  When ready to prepare, heat a grill pan (or frying pan) over medium high heat, and grill each side of the fish for about 3 minutes until done.  Flake and serve.

Mango salsa-mix together all the ingredients and add to each taco.  Top with avocado and enjoy!

P.S. I like to serve mine with Mexican corn on the cob.
Click here to learn how to prepare basic corn on the cob:
To make it Mexican, top each cob with 1/2 tablespoon of butter, 1 tablespoon of low fat mayonnaise, crumbled cotija cheese, and sprinkle with cayenne pepper (or paprika)

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