My husband bugged me for months to try fish tacos, but I hesitated because it sounded so.....fishy. I looked at a couple of recipes on the internet, but none caught my eye (mostly because they all seemed so fatty and unhealthy.) One day, he opened his Muscle & Fitness magazine (whole other post, I know!!), and said, "We are making these tomorrow!" So, I tried the recipe, tweaked it a little, and now we have a family fave! I'm going to try not to comment, and just give you the recipe straight. Here goes:
6-8 frozen tilapia filets
salt & pepper
1 cup chopped tomatoes
1/4 cup cilantro
1 Tbsp sambol or Sri Racha
1 cup shredded cabbage
1/2 red onion, thinly sliced
Flour or whole wheat tortillas
Thaw the fish, and cut into 6 inch pieces. Salt & pepper, and place in a non-stick baking pan. Cook for 10-12 minutes in a 350 degree oven.
While the fish is cooking, mix the avacado, tomatoes, cilantro, and Sri Racha. Blend together until creamy.
Once the fish is cooked, place it on warmed tortillas. Top with cabbage, spicy guacamole, and sliced onions. No cheese necessary, but you can add it if you like (along with sour cream or salsa, if you prefer.) We love these without the added cheese and sour cream. Oh, so yummy, and healthy too!!
Disclaimer: The photo is the original photo from the Sept 2011 issue of M & F. I take horrible food photos, and I ate all the fish tacos before I could even attempt a picture today. The original recipe (before my tweaking) was from Chef Robert Irvine. Now, you can return to your scheduled programming.