I seriously need a vacation.
A place where I can go to have both a delicious experience and a delicious time. I just want to eat all day and bask in the sun. Hmmm… Mexico? They may have Cartels, but that won’t stop me. Homemade guacamole, fresh pico de gallo, cheese on everything. Yes please! But wait, I can’t forget about those warm salty tortilla chips. Note to self: warn dates of obsession with tortilla chips so they don’t touch the bowl.
There’s just so much comfort in the simplicity of good Mexican food.
My obsession with fish tacos began last summer when my Godfather and I went to the local Minneapolis food truck, Barrio. They happen to be known for their tacos & tequila. (Hell yes!) We spent nearly a half hour waiting in line under the beating sun. I can tell you that it was absolutely worth sweating for. The fish was beer battered, fried crisp to perfection, then wrapped between a corn tortilla and topped with a creamy slaw. I put a little habanero salsa in mine too. Such a delicious experience.
I like fish tacos for a couple reasons. They’re simple, pair well with margaritas, and remind me of warm summer weather. They also are INCREDIBLE with the Mango Guacamole that I discovered on the How Sweet It Is blog. Her recipes… oh.my.goodness. Go there now.
Uhhh. But really, can someone tell me why Taco Bell hasn’t caught on to this fish taco madness? I mean, aren’t they all about cheap tacos? I would eat them all day long. That’s a serious question that needs answering.
Another question that you’ve been asking me is what I’ve been up to lately. All I can tell you is that I’m up to mischievous things. I never divulge until I’m always 100% certain, so I guess you’ll have to keep reading.
Until then… eat a fish taco and gulp down a margarita. Summer’s coming quick.
Spicy Fish Tacos
4 whole tilapia fillets
1 tablespoon hot sauce (Frank’s Red Hot)
2 teaspoons Cajun seasoning
1/4 olive oil + extra for frying
fresh lime juice
8-12 yellow corn tortillas
1/2 cup cilantro, chopped for serving
For the mango guacamole
4 ripe avocados
1 medium tomato, chopped
1/2 cup chopped mango
1/3 cup chopped red onion
1 small jalapeno, seeded and chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
juice of 2 limes
a big bunch of cilantro
- Whisk hot sauce, olive oil, and Cajun seasoning in a large bowl. Add the fish to a zip-lock bag and add marinade. Seal then swish around to coat fish completely in marinade. Place the bag in refrigerator for 15-20 minutes.
- Make your mango guacamole in the meantime. Remove avocado meat and combine in a bowl with tomato, jalapeno, onion, mango and a bunch of torn cilantro. Add salt, pepper and lime juice and mix/mash until desired consistency is reached. Place in refrigerator.
- Next remove the fish from the bag and let excess marinade dip off. Place 2 tablespoons of olive oil in a large frying pan and wait for oil to begin to smoke. Place fish in pan and cook about 3 minutes on each side. Remove fish and place on a warm plate.
- Place 1/2 of a fish filet in each corn tortilla and top with 2 tablespoons of mango guacamole and garnish with cilantro and sour cream if desired.
Serves 4, 2 tacos each
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