Wednesday, July 20, 2016

Recipe Club: Fish Tacos

I love meals that are easy to throw together, versatile, and best of all don't require measuring ingredients.  I'm not big on measuring, which is why I'm not a baker, and why I probably shouldn't be sharing too many recipes publicly.  My kind of measuring, is sprinkling and eye balling.  If you're the same way, then you are one step closer to dinner on your table tonight.  

Tacos are a favorite around our house.  Of course beef tacos are simple and kid-friendly.  My chicken tacos are easy, peasy and done in the crock pot, BUT fish tacos are a new ball game for me.  I've tried a few different recipes over the last year or so, and have narrowed this one down to my favorite.  It has four basic components that I'll break down for you: the fish (because duh!), the cabbage, the pineapple salsa, and finally, the cilantro sour cream.



I feel like I should give you a disclaimer:  There are many things in this recipe that I am usually not a fan of, cabbage and onion for example, but for some reason, as a whole; it works!  Feel free to adjust the recipe as you see fit for you.  I also need to let you know that this is a "small batch" recipe.  This probably makes about six tacos.  Of course, feel free to double it, if needed.  

Component #1: The Fish

First, I took about six small filets of Tilapia, but use whatever white fish you fancy, and liberally sprinkled it with a combination of Cumin and Chili Powder, then lightly dusted it with Garlic Salt, Pepper and Oregano.  


I added a little olive oil to my frying pan and cooked the fish over medium heat for approximately 3-4 minutes on each side, or until it easily flakes.  


Then I  took a fork and lightly chunked it up.  Side Note:  Am I the only person ever to have typed the words "chunked it up" on a blog recipe?  Sorry, guys.  That sounds like something you do after bad fish tacos.  How about, lightly shred the fish in medium size pieces.  That's better.


Ok, your fish is ready.  On to component #2.

Component #2:  Pineapple Salsa

I had never had pineapple salsa until recently when my friend Dacia served it at Bunco with pork tacos.  They were amazing, and I knew right away that I wanted to try it over fish tacos.  I can't remember the exact recipe Dacia used, but I improvised.  Salsa's are easy like that.  In fact, my pal Jacquelyn posted a Four Ingredient Pineapple Salsa recently that looks similar, and equally as delicious!

I forgot about taking this picture until after I had already chopped the top off of my pineapple, so I'm being a bit risque and showing a topless pineapple on the blog today....

Here's what you need:  A fresh pineapple (you can use canned, if that's easier), a jalapeno, a kiwi, onion, and cilantro.  Fresh cilantro is MUCH better, but here in Small Town, Texas, we take what we can get.  


Do you guys have one of these handy, dandy pineapple cutters?  My mom bought me one a few years ago and it is absolutely one of my favorite kitchen accessories.  


After cutting the top off the pineapple, you just put it in the center of the pineapple, and twist it down.  

When you pull the device out, your pineapple is in perfect ringlets.  You can then either use your pineapple "shell" as a vase, a serving dish as Jacquelyn did, or put a fruity drink in it and pretend you're in a tropical location!  


For the salsa (remember I'm only making enough for six tacos, feel free to double it), I rough chopped about half of my pineapple, half of my jalapeno (that I removed the seeds from), about a third of an onion, and one kiwi.  If I were using fresh cilantro, I would have also chopped about a handful of that, too.  


I combined everything into a bowl, added a bit of salt and pepper, and refrigerated until needed.  Feel free to make this a day ahead, if needed.  


Component #3:  The Cabbage

Next, I chopped up some purple cabbage and tossed it with some light agave.  If you're watching your carbs, you can use liquid Stevia.




Component #4:  Cilantro Sour Cream

This step is uber-complicated.#sarcasm   I mixed some sour cream with a little lime juice and some cilantro.  Again, fresh cilantro is best.  


Let's Wrap This Up!

These tacos are best with corn tortillas, but if you're a fellow Trim Healthy Mama, I would recommend a whole wheat, low carb tortilla, OR forgo the tortilla all together, and eat it as a burrito bowl.  Would that be called a Fish Bowl?  Hmm...  Anyway, this is how I put this together.

My first layer is cabbage.



Second, is my chunked up fish.


Them I sprinkle a little of that pineapple salsa over the top.  


And, I top it off with a few dabs of that cilantro sour cream.  


Yum!  This taco is loaded with flavors and different textures.  


These tacos are best served on your patio!  Enjoy!  

I am linking up with Johannah and Heather for their monthly Recipe Club.  Check them out.  You are sure to find something new to try!


Have a wonderful Wednesday!

Emily 

26 comments:

  1. Emily! These fish tacos look sooo good! Brian loves fish tacos, and he will order them any chance he can get. We have made them at home before, but these look oh so much better. The pineapple salsa is going to be made asap! Thanks for linking up today =)

    ReplyDelete
    Replies
    1. Thank you! I hope you'll try it and love it! Let me know what you think!

      Delete
  2. You know I've been waiting for this recipe!!!!! Whoohoo everything is on my grocery list. Cannot wait to try!!

    ReplyDelete
    Replies
    1. Awesome! I hope you love them! Let me know.

      Delete
  3. My husband would love me forever if I made these for him.

    ReplyDelete
    Replies
    1. You definitely need to try it. It's super simple, even though there are a few steps to it.

      Delete
  4. I love fish tacos and we haven't actually made them yet this summer! I am the same when it comes to measuring..definitely true that cooking is an art and baking is a science. The red sauce that comes in the adobo peppers mixed with a little light sour cream makes a super yummy sauce for fish tacos too!

    ReplyDelete
    Replies
    1. Yum! I'll have to try the red sauce with sour cream sauce. That's one of the reasons I love fish tacos so much, you can mix them up 100 different ways & they always work out.

      Delete
  5. This looks so good! Unfortunately, I am the only fish lover in our family, so I will have to stick with getting fish tacos at a restaurant!

    ReplyDelete
    Replies
    1. When I had the pineapple salsa at Bunco, she served it with pork tacos & it was delish! You could basically do this whole recipe with pork, too, for a similar taste. Do you have Fuzzy's Tacos where you live? That's one of my favorite stops for fish tacos!

      Delete
  6. Aww thank you for the shoutout!! I need one of those pineapple tools SO bad I might order one right after this. I'm not big on measuring either which is ALSO why I'm not a baker which is ALSO why I love this recipe! Pinning!

    ReplyDelete
    Replies
    1. You're very welcome! I actually saw a pineapple tool at Walmart yesterday after I posted this. I think my mom got mine at Bed Bath & Beyond.

      Delete
  7. I love fish tacos! And pineapple salsa? Extra yum!

    ReplyDelete
    Replies
    1. Thank you! I love that fish is so versatile and can easily be paired with something sweet like pineapple and something savory like cumin & chili powder...and it all works together.

      Delete
  8. Nathan loves fish tacos. I’m not a seafood fan, but he sure is. If I were a good wife I would make these for him! Haha! Thanks for sharing.

    ReplyDelete
    Replies
    1. The fish is super fast to whip up, but I totally understand. My husband loves coleslaw and potato salad and I just by store bought when he wants it because I can't bear to make it for him.

      Delete
  9. These are going on my menu for next week! They look amazing!!! Thank you for sharing and linking up with us!!

    ReplyDelete
    Replies
    1. Thank you so much for hosting, Heather! I hope you enjoy the tacos! Let me know what you think!

      Delete
  10. My mouth is watering - I love tacos and these sound delicious!

    ReplyDelete
    Replies
    1. Thank you! They are the perfect summer time dinner!

      Delete
  11. Those tacos look so yummy!! I am adding that to our menu for next week :)

    ReplyDelete
  12. I've never made fish tacos, but I definitely need to try. They look really good!

    ReplyDelete
    Replies
    1. I had never made them until recently either. Rachael Ray also has a few really good options, too!

      Delete
  13. Wow these look sooo good and I'm really eager to try it. I think you sold me on chunked up fish LOL! Considering I buy fresh pineapple ever week one would think I would have a pineapple corer but alas...I do not. #oldschool

    ReplyDelete
  14. We have massive quantities of fresh cilantro growing in our flower bed if you ever want some!!

    ReplyDelete

Blogger template designed By The Sunday Studio.