fish tacos

i have only made fish once in my entire life.

it was salmon with honey and mustard and it was a flop.

maybe the honey to mustard ratio was off, maybe i cooked it improperly or maybe the cut of salmon was just bupkiss.

either way, after the salmon incident i retired my fish cooking hat.

until i wanted to make fish tacos.

while eating at the always delicious la caraquena with my parents last weekend, leeann told me that trader joes frozen tilapia is frozen at its peak freshness thus negating the gross aspects of frozen fish.

i was still a tad hesitant, but i persevered with the help of panko bread crumbs and kashi fire roasted veggie crackers.

they both helped ensure a flaky and flavorful crust on the tilapia, along with a few spices of course.

a generous helping of homemade slaw was necessary to the fish tacos.

don't forget the warmed corn tortillas.

again, necessary.

and a variety of other toppings, i bet you can see some black beans in there, and cilantro and salsa too.

but they weren't there for long, gobbled in no time.

nelson's highest compliment to date, "these are like rockaway taco."

that man must really love me.

or else he really loves these fish tacos.

either way, a successful meal and marriage.

Recipe: Fish Tacos

Ingredients:

1 lb tilapia (i used frozen from tjs, thaw overnight in the fridge)

1/2 cup panko bread crumbs

15 fire roasted kashi crackers

2 limes

2 tbsp orange mango juice

1/2 tsp cumin

1/2 tsp cayenne pepper

1/4 tsp red pepper flake

1/2 tsp salt

1/4 tsp pepper

tortillas (warm them, wrapped in foil for 2 minutes in the oven)

salsa

black bean dip (very similar to this sans the greek yogurt bc i forgot)

slaw

more limes

more cilantro

Method:

preheat oven to 350

cut tilapia into one inch cubes

mix zest and juice of 1 lime, orange mango juice, 1/4 tsp each red pepper flake, cumin and cayenne pepper

grind cracker and panko together

dip fish pieces into juice mixture then coat in bread cumb/cracker mixture

place crumbed tilapia on foiled pan coated with cooking spray

repeat with all pieces, coat top of fish with a little more cooking spray

bake fish for 10-12 minutes or until flaky

Assemble:

take one tortilla and slather with bean dip, top with fish, slaw, salsa, cilantro and extra lime.

oh and sirachai if you dare!

Recipe: Slaw

Ingredients

3-4 servings green cabbage

1 tbsp cider vinegar

1 lime, zest and juice

1/4 tsp cumin

dash salt and pepper

Method:

mix all ingredients and let marinate in the fridge at least one hour