Well, this past weekend I was watching Tabitha "Something". It's a reality show where Tabitha Coffey comes in and fixes broken businesses. Typically, the businesses have poor leadership which leads to staff issues. This particular one was about a cafe. They featured fish tacos and that made me want some.
Pinterest is my go to place for recipes now! I found a great one - pinned it and off I go to the store to get the ingredients to make them.
Of course, I made ours a low fat/calorie option based on the recipe below. They were simply divine!
I would certainly make these again.
The recipe came from Sunday's Chefs. Here is the recipe if you'd like to try it:
Grilled Fish Tacos
2 teaspoons ground cumin
2 tablespoons dried oregano
2 tablespoon chili powder
Coarse salt
1/2 cup olive oil
1/4 cup finely chopped cilantro (plus some for garnish)
2 pounds tilapia (about 4 fillets)
10 tortillas
Lime wedges, avocado, sour cream, cheese, tomatoes (or whatever toppings you prefer)
Stir together cumin, dried oregano, chili powder, and salt. Add in extra-virgin olive oil and finely chopped cilantro.
Use a sharp knife to make shallow slits about 1 inch apart in each of the tilapia fillets. Rub both sides of each fillet with the spice mixture then place in the refrigerator for 30 minutes to 2 hours.
Prepare avocado, tomato, cheese, lime wedges, sour cream, and shredded cabbage for toppings.
Heat the grill to high, and cook the fish for about 5-7 minutes on each side. Its hard to flip fish on the grill. I use a grilling basket, but it can be done with a couple of spatulas and some practice. You'll know they are ready when the fillets are opaque. They should flake slightly when pressed in the center.
Serve on warm tortillas. Allow guests to assembly their tacos with all their preferred toppings.
2 tablespoons dried oregano
2 tablespoon chili powder
Coarse salt
1/2 cup olive oil
1/4 cup finely chopped cilantro (plus some for garnish)
2 pounds tilapia (about 4 fillets)
10 tortillas
Lime wedges, avocado, sour cream, cheese, tomatoes (or whatever toppings you prefer)
Stir together cumin, dried oregano, chili powder, and salt. Add in extra-virgin olive oil and finely chopped cilantro.
Use a sharp knife to make shallow slits about 1 inch apart in each of the tilapia fillets. Rub both sides of each fillet with the spice mixture then place in the refrigerator for 30 minutes to 2 hours.
Heat the grill to high, and cook the fish for about 5-7 minutes on each side. Its hard to flip fish on the grill. I use a grilling basket, but it can be done with a couple of spatulas and some practice. You'll know they are ready when the fillets are opaque. They should flake slightly when pressed in the center.
Serve on warm tortillas. Allow guests to assembly their tacos with all their preferred toppings.
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