Fish tacos

Keith loves fish tacos and is often disappointed when he orders them out – the fish is often deep-fried.  I make them with tilapia that I cook with a little olive oil.  You can use a variety of ingredients – avocado, tomato (in season), black beans, salsa, sour cream, etc.  I had some leftover slaw from the seared tuna with slaw last week and made a little more to supplement.

Fish Tacos

  • Soft taco shells (1 or 2 per person)
  • Tilapia filets (1 per person)
  • Lime juice
  • Olive oil
  • Avocado, chopped
  • 1/2 cup sour cream
  • Small can of black beans, rinsed and drained
  • Asian slaw

Heat a non-stick pan over medium high heat.  Put about 2 tsp olive oil in pan and when hot, add tilapia.  (Place fish so that the thicker sides are in the middle of the pan.)  Cook 3 – 4 minutes a side until cooked through (I squeeze lime juice on the fish halfway through.)  Microwave the taco shells between damp paper towels about 30 seconds.  Place fish, slaw and avocado (plus whatever else you like) on the taco and roll up.  Top with sour cream and/or salsa.

We ate them up before I could take a picture.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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