With the folks at Regal Springs Tilapia, purveyors of sustainable, hormone- and antibiotic-free tilapia, we’re diving stomach-first into fall—with fish tacos. (You read that right.)
I could win the world championship for eating fish tacos—some rough napkin math leads me to believe I’ve consumed as many as 200,000 this summer alone.
As a world champion fish taco eater, summer is my best season (and if you must know, the fish taco at Tacoway Beach, nestled in the backyard of Rockaway Beach Surf Club, is the best specimen—the perfectly flaky, juicy tilapia shines, elevated by crisp radishes and creamy guacamole). But while official outdoor-fish-taco-eating-season is coming to an end, I'm not slowing down. I'm an all-seasons fish taco gal, and you’ll be happy if you join me.
Come fall, I’ll be swapping watching surfers to watching football inside. But my summer standby will remain constant through all my fall get-togethers—my fish tacos will be dressed up with new toppings: think ancho mole, a tangy Brussels sprout slaw, or hearty stewed beans. Lucky for us, tilapia is super adaptable, easy to find fresh or frozen, and an excellent blank canvas for when seasons change and it’s time to get funky with new produce and toppings.
Follow these ideas to jazz up an incredibly easy base recipe for fish tacos:
Whether you spring for fresh or frozen fish, a taco is never far away—even in the fall. Mild, sweet, adaptable, hyper-flaky, lake-grown tilapia is a natural pick. We partnered with Regal Springs Tilapia, whose tilapia comes from deep water lakes in Honduras and Mexico, to share ideas for getting your next tilapia fish taco ready for sweater season.
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