Fish Tacos

I made these fish tacos again for dinner tonight. They were fantastic! I served it with Spanish rice and a ccorn salad.


Fish Tacos

These tacos were super-easy and super-good. I couldn’t believe how quickly the kids gobbled these up – they are definitely going to be repeated often!

Fish Tacos
Everyday Food: Great Food Fast

1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and freshly ground pepper
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeno chile, halved lengthwise, one half minced (I seeded)
2 tablespoons olive oil
1 pound tilapia fillets, cut into 16 equal strips
8 6-inch flour tortillas (I used corn tortillas)
1/2 cup fresh cilantro leaves

In a large bowl, combine the sour cream and lime juice.; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, scallions, and minced jalapeno with the remaining sour cream mixture. Season again with salt and pepper.

In a large nonstick skillet, heat the oil and remaining jalapeno half over medium-high heat; swirl to coat the bottom of the pan. Season the fish on both sides with salt and pepper. In two batches, cook the fish until golden brown on both sides, 5 to 6 minutes. Discard the jalapeno.

Meanwhile, warm the tortillas according to package directions (or over a gas burner).

To make the tacos, fill the tortillas with slaw, fish, and fresh cilantro. Drizzle with the reserved sour cream mixture. Serve immediately.

4 servings

Tilapia Tacos with Peach Salsa

Let me start out by saying that the peach salsa in this recipe is really good! However, the breading would not stay on the fish very well, and it was not crispy. I think that if I would make this again I would probably just sprinkle the fish with some spices and pan-fry it in a little oil.

Tilapia Tacos with Peach Salsa
Cooking Light

2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced
Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

4 servings

Farfalle with Tuna

This is a quick, simple, flavorful pasta dish made with ingredients that most people have in the pantry. Even the kids gobbled it up 🙂

Farfalle with Tuna
The Pasta Cookbook, Jenni Wright

2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 (14-ounce) can chopped Italian plum tomatoes
3 tablespoons dry white wine
8-10 pitted black olives, cut into rings (I used kalamata)
2 teaspoons chopped fresh oregano or 1 teaspoon dried
3 1/2 cups dried farfalle
1 (6-ounce) can tuna in olive oil (I used chunk light in water)
Salt and ground black pepper

Heat the olive oil in a medium skillet or saucepan, add the onion and garlic and fry gently for 2-3 minutes until the onion is soft and golden.

Add the tomatoes to the pan and bring to a boil, then add the white wine and simmer the mixture for a minute or so. Stir in the olive and oregano, and salt and pepper to taste. Cover and cook for 20-25 minutes, stirring from time to time.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to package directions.

Drain the canned tuna and flake it with a fork. Add the tuna to the sauce along with about 4 tablespoons of the pasta cooking water. Taste and adjust the seasoning.

Drain the cooked pasta well and turn into a warmed large serving bowl. Pour the tuna sauce over the top and toss to mix. Serve immediately.

4 servings

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice

I really, really loved this tilapia recipe! The creamy black beans, sweet pineapple, and slightly spicy salsa (I used mild mixed with just a bit a medium) mixed in with the rice went perfectly with the citrus-flavored fish.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice
Ingrid Hoffmann,
1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
(I added some paprika sprinkled on top for some color)
2 limes, thinly sliced

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

4 servings