Sorry I haven’t posted in a while, but I was in Mexico enjoying the most incredible vacation with my some of my family and two of my dearest friends. And this parrot.
One of the things I love the most about going to Puerto Penasco (Rocky Point), is that it’s right on the Sea of Cortez. The beaches are beautiful and the seafood couldn’t be fresher. While I’m there, I try to order as much shrimp and fish as possible.
Now that I’m home, my seafood craving hasn’t come to realize that I’m back in the desert. No Sea of Cortez here. Just a serious lack of delicious seafood. I can, though, get great tilapia fairly easily. So to quell my craving for seafood, I decided to make my super easy fish tacos. Just throw together some rice and black beans and you’ve got yourself (and any lucky dinner companions) a quick and healthy meal. Buen provecho!
Easy, Healthy Fish Tacos
12-16 oz. fresh tilapia filets
2 tsp. olive oil
salt and pepper, to taste
1 tsp. ground cumin
8-10 corn tortillas
pico de gallo
1. Heat non-stick skillet or griddle over medium-low to medium heat.
2. Drizzle tilapia with half the oil, then sprinkle with cumin, salt, and pepper. Place in pan, dressed side down. Repeat oil, cumin, salt, and pepper on exposed side.
3. Cook for approximately four minutes per side, or until firm and coked through, but still flaky. During last minute of cooking on second side, squeeze juice from one lime directly on fish.
4. Layer fish and other toppings, as desired, in a corn tortilla.One year ago: Caribbean Rice and Beans, one of my favorite vegetarian meals