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!