I got a seafood cookbook for my birthday last week, and I also picked up a copy of this month's Rachael Ray magazine, both of which had a recipe for fish tacos. So tonight, guess what we had for supper? You betcha - fish tacos!
I'm not sure which recipe I really followed - I think most fish taco recipes are essentially the same: fish soaked in lime juice, chili powder, maybe some cumin, a little oil, and then grilled and topped off with fresh veggies in a tortilla. It's not rocket science, it's just really delicious. Here's a rough idea of how I made them tonight:
6 tilapia filets
2 tbsp. olive oil
3 tbsp. lime juice
3 tsp. Cuban Seasoning (or try a mixture of chili powder, cumin, and whatever else you like)
coleslaw or shredded lettuce
Marinate fish in a mixture of oil, lime juice, and seasonings for about 10 minutes. Cook in a grill pan over medium-high heat for about 4 minutes per side. Break fish into pieces and place in tortillas with remaining ingredients.
I was all excited that I found corn tortillas at the store instead of just wheat ones. When I lived in Mexico, I didn't like corn tortillas, but that was 10 years ago and my palette has matured since then. Apparently it has not matured to the point of liking corn tortillas, however. They were dry and mealy - but otherwise the fish tacos were delicious! So quick and simple to make, and super healthy too. Next time I'll remember to scrap the corn tortillas, or maybe try using iceberg lettuce instead to make lettuce wraps.