I’ll admit that I’m a little scared to cook fish/seafood myself. It seems like something that has to be cooked perfectly so I don’t give my family food poisoning. Oddly enough eating raw sushi doesn’t phase me in the least.
Maybe I should just serve all seafood raw?!
I tackled Tilapia fish tacos a few days ago, and it was really good, and better yet…no one got sick!!!
I found the recipe in Every Day with Rachael Ray…love her magazine. I get more recipes from her magazine than anywhere else!
Fish Tacos with Summer Salsa
Click the above link for the original recipe!
- 1 pound halibut or other meaty white fish fillets (I used tilapia).
- Juice of 2 limes
- 1 11 ounce can whole tomatillos, drained
- 4 small zucchini peeled, seeded and cut into small cubes (I didn’t use this at all, but added about 1/4 of purple onion instead)
- 1/4 cup chopped cilantro leaves and stems (used more like 1 cup or a bit more)
- 2 1/2 teaspoons coarse salt, plus more to taste
- 8 6 inches corn tortillas (Trader Joe’s Corn Tortillas are the best!)
- 2 tablespoons chili powder (I used 1 to keep it Sky friendly)
- 1/4 teaspoon cayenne pepper, or to taste (Used a bit less)
- 1 tablespoon extra-virgin olive oil
- 1 Hass avocado, peeled and thinly sliced
- Preheat the oven to 225 degrees.
- Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
- Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
- Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
- In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt.
- Arrange the fish in the tortillas with some of the salsa and avocado slices.
I skipped steps #1 and #4. We prefer our tortillas browned in a skillet on the stove top. You can heat a bit of olive oil, coconut oil, or use a non-stick spray (which is what I usually do) and warm the tortillas on both sides until warm and starting to brown a bit.
Super quick and super easy dinner to cook! Perfect with a bottle of chilled white wine/summer meal on the deck! So can’t wait to eat our meals on the deck!
Anyone else have a food/meal that scares them?