New fish tacos

I make fish tacos with tilapia fairly often. I saw a recipe that mixed it up a little and thought I would give it a try. The honey in the slaw gave it a nice sweetness and the onion in the marinade added great flavor. It looks like a lot of steps but it didn’t take very long.

Citrus fish tacos

Marinade

  • 2 cloves of garlic, minced
  • 3 TB orange juice
  • 3 TB lime juice
  • 1 tsp dried oregano
  • 1 white onion, chopped
  • 1/4 cup olive oil
  • 2 tilapia filets

Combine first 6 ingredients in a bowl. Season tilapia with salt and pepper. Put half of the marinade in a glass dish, place fish on top and pour remaining marinade over top. Let sit for about 30 minutes.

Slaw

  • 2 cups of bagged slaw mix
  • juice from 1 lime
  • 1 tsp honey
  • 1/4 tsp salt

Combine all ingredients in a bowl and let sit.

Avocado crema

  • 1 avocado, chopped
  • 1/2 cup sour cream
  • juice from 1 lime

Combine all ingredients in a food processor until smooth.

Assembly

  • corn tortillas
  • pickled jalapenos

Heat corn tortillas one at a time in a non-stick pan and place on plates. Top with slaw. Cook tilapia over high heat, about 3 minutes a side. Flake fish and place on top of slaw and top with jalapeno crema and jalapenos (and leftover chopped onion if desired.)

Delicious! Samantha doesn’t like tilapia but I had kept back some cooked chicken from last night’s chicken hummus bowls so she had a chicken taco. Here is the fish version:

And here is the chicken version – Samantha loaded it up with jalapenos!

Variation on a theme

I loved the slaw that I used in last week’s shrimp tacos.  I had some leftover and couldn’t wait to use it again.  I decided to make fish tacos.  I also try to learn from my mistakes so I went ahead and cooked the corn tortillas and kept them hot in the toaster oven while I fixed the fish (if you remember, last time I cooked the shrimp and then the tortillas and the shrimp were cold.)  Some people like fried fish in fish tacos but we prefer a lighter version.  You could use salmon or another type of fish if you prefer.

Fish Tacos

  • 2 corn tortillas per person
  • cilantro/lime crema (combine all ingredients)
    • zest of 1 lime, juice of 2
    • 1 clove minced garlic
    • 1 TB chopped cilantro
    • 1/2 jalapeno pepper, minced
    • 1/2 cup sour cream
    • 1/2 cup mayo
  • slaw
    • shredded cabbage (I cheated and bought a slaw mix)
    • 1/2 cup of cilantro/lime crema
  • 1 tilapia filet per person, seasoned with salt, pepper and dried chipotle pepper
  • olive oil
  • 2 avocados, chopped
  • salsa (optional)

Make cilantro/lime crema and then mix some into cabbage.   Heat tortillas on each side one at a time in a nonstick pan and keep warm in a toaster oven.

Heat a non-stick pan over medium high heat.  When hot, add about 1 TB olive oil.  Cook tilapia about 4-5 minutes a side.  Fill each shell with slaw, fish and avocado.  Dress with extra crema and your choice of other ingredients (salsa, extra chopped jalapeno, additional sour cream, etc.)

fish tacos

Grilled rockfish tacos

Samantha is out at a Halloween party so we might as well have something she doesn’t like.  She is not a big fan of fish and this recipe that I had found from a local store sounded like just the thing.  Rockfish is one of our favorites but you could substitute another firm, mild fish.  You will need a cedar plank.  Soak it in water for 2 hours before cooking.

  • 8 oz rockfish per person
  • 1 tsp dried thyme
  • 1/2 tsp coarse kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp chili powder
  • 1 lime, cut in wedges
  • olive oil
  • 1/4 cup mayonnaise
  • 1/4 tsp sriracha
  • tortillas
  • chopped avocado
  • slaw (I made with 1/2 package of slaw mix tossed with 3 TB mayo, 2 TB vinegar and 1 TB olive oil whisked together with a pinch of sugar and some lime juice)

Drain the cedar plank and put rockfish on it skin side down.  Mix dry spices together in a bowl.  Brush fish with olive oil and then pat the spice mix on.  Grill fish on plank with grill covered.   (One of the tricky aspects of rockfish is that the piece of fish is often uneven – one side is much thicker than the other.  Keith solved this by cutting the thin piece off after 15 minutes and allowing the thicker piece to cook for another 5.)

Mix mayo and sriracha in a separate bowl.  Heat tortillas (I put in the microwave between damp paper towels for 20 seconds).  Put out fish, slaw, avocado and mayo mix and allow everyone to assemble their own.  (We put the fish and the slaw inside the tortilla and the avocado and mayo on top.  Keith also added some salsa and a little more hot sauce.)

Here is the fish on the grill:

fish on the grill

This was delicious!  The fish was cooked perfectly.  The chili flavor on the fish, the sriracha mayo and the slaw created terrific flavors.  We like the grilled fish tacos so much better than fried fish tacos.  A definite do-over!

 

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.

Tilapia tacos

Keith loves my fish tacos.  When he sees fish tacos on a menu, he often orders them.  Unfortunately, he is often disappointed because the fish is usually fried.  Grilling the tilapia on a grill pan keeps this lighter and there are lots of veggies in the tacos.  Tonight I substituted some lettuce from the salad bar for the Napa cabbage I sometimes use.  I only wanted a little and didn’t want a whole head of Napa cabbage.

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
  • Fresh tomato, chopped
  • Salsa
  • Napa cabbage, chopped (or lettuce from the salad bar)

Marinate tilapia filets in 1 TB lime juice and 1/2 tsp olive oil per filet.  I used the grill pan and cooked the fish about 3 minutes a side.  Distribute fish between taco shells and top with black beans, avocado, Napa cabbage (or lettuce) and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)  Enjoy!  Keith had two and I had one – don’t his look pretty!

Tilapia tacos

Tilapia tacos

More summer treats

These fish tacos are actually good any time of year but when the tomatoes are good in the summer, they are even better.

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
  • Fresh tomato, chopped
  • Salsa
  • Napa cabbage, chopped

Marinate tilapia filets in 1 TB lime juice and 1/2 tsp olive oil per filet.  I used the grill pan and cooked the fish about 3 minutes a side.  Distribute fish between taco shells and top with black beans, avocado, Napa cabbage and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)

I made a batch of gazpacho last night.  We’ll have it with our sandwiches tomorrow and our crab rolls on Thursday.  Gazpacho is like liquid salad – it is so healthy and good for you and this recipe is really delicious.  It doesn’t take long to make so grab your knife and your blender!

Gazpacho

  • 4 Cups Tomato Juice (If you want spicier soup, use V8)
  • 1/2 cup finely minced yellow onion
  • 1 clove garlic, minced
  • 1 yellow or red pepper, minced
  • 1 cucumber, peeled, seeded and minced
  • 2 scallions minced
  • juice of 1/2 lemon
  • juice of 1 lime
  • 2 TB sherry vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1/4 tsp cumin
  • 1/4 cup fresh parsley, minced
  • 3 TB olive oil
  • 2 cups fresh tomatoes, cored and diced
  • salt and pepper to taste

Combine all ingredients.  Puree some or all as desired (I like to keep about 1/2 of the tomato, cucumber and pepper in little chunks so there is some texture in the soup.)  Chill and serve.  If you want to serve as an entree, top each serving with shrimp that you have steamed, peeled and chilled.  You can also add some chopped avocado or sour cream if you like.

Fish tacos

I have been craving my fish tacos since I had a mediocre fish taco in a Mexican restaurant two weeks ago.  These are made with tilapia and they are really good.  The other ingredients are flexible – I had some Napa cabbage in the fridge for the salad later in the week so I chopped some of that up and added it.  Adapt to your liking:

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
  • Fresh tomato, chopped
  • Salsa
  • Napa cabbage, chopped

Marinate tilapia filets in 1 TB lime juice and 1/2 tsp olive oil per filet.  I used the grill pan and cooked the fish about 3 minutes a side.  Distribute fish between taco shells and top with black beans, avocado, Napa cabbage and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)  Enjoy!  Keith had two and I had one – don’t his look pretty!

Fish tacos

Fish tacos

Tilapia tacos

Tonight we enjoyed our favorite fish tacos.  They are quick to fix and don’t have a lot of ingredients. We used our grill pan.  I had some whole wheat wraps on hand for turkey goat cheese lunch wraps so we used them for the tacos.  Delicious and healthy.  Here is the recipe:

Ingredients

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

Brush fish with olive oil and squeeze on lime juice.  Grill  3 – 4 minutes a side on a hot grill pan or in a fish basket liberally sprayed with Pam.  Distribute fish between taco shells and top with black beans, avocado and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)  Enjoy!

Why we love our new grill pan

My husband really likes my fish taco recipe.  I invented it based on having fish tacos in California.  I use tilapia filets and black beans and tomatoes so they are pretty healthy.  Previously he has grilled the tilapia in his fish grill basket but we bought a grill pan a few weeks ago.  We are learning what works well on it and what doesn’t – it did a good job with grilling the vegetables for the grilled chopped salad but did not do well with the sausages (probably because they don’t have enough oil on them).  I brushed the tilapia filets with olive oil and squeezed on some lime juice.  The grill pan was nice and hot and look how fabulous the fish looks:

Ingredients

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

Brush fish with olive oil and squeeze on lime juice.  Grill  3 – 4 minutes a side on a hot grill pan or in a fish basket liberally sprayed with Pam.  Distribute fish between taco shells and top with black beans, avocado and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)  Enjoy!

Fish Tacos

The fish tacos have been another fan favorite.  These are easy, healthy and I think people like them because they are a little bit different.  There is a lot of flexibility in the assembly allowing every family member to customize to their own tastes.  Here is the recipe I use:

Ingredients

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

Marinate tilapia filets in 1 TB lime juice and 1/2 tsp olive oil per filet.  Grill  4 – 6 minutes in a fish basket liberally sprayed with Pam.  (Alternatively, fish may be broiled for 4 – 5 minutes or seared in a nonstick pan on top of the stove.)  Distribute fish between taco shells and top with black beans, avocado and tomato to taste.  Roll taco shells and top with salsa and sour cream.  (For a little heat, stir some powdered chipotle pepper into the sour cream.)  Enjoy!