Talking with my mom tonight she told me she was weirded out by the idea of "fish tacos", so I explained to her how very good--and nutritious AND low-fat--they are--so of course the CRAVING hit and that's what we had for dinner! I braise or sometimes grill tilapia or flounder (depending on what I have in the freezer), but you can dip the filets in cornmeal and salt and deep-fry them if you like. The Shrimp Salsa was a spur-of-the-moment thing I made to go with them that works well even with pork tacos. El Milagro are the BEST corn tortillas around, IMHO, but if you can hand-make them, more power to ya! I will include the Black Bean-Corn Salad recipe in a separate file, but it goes great with this dish, and the Spanish Rice is a quickie from Rice-A-Roni--yeah, I know, but I was in a hurry! Just add a can of diced tomatoes, 1/2 minced onion, garlic powder and some cumin and you have it! Serve with fresh sliced avocado and sour cream--Margaritas optional! —BeijingRose
tilapia or flounder filets
carton sliced portabella mushrooms
each of sliced red and a green bell pepper
green onion, sliced
cloves garlic, sliced
cumin (each, for fish and for salsa)
small package frozen salad shrimp
small avocadoes, sliced
Tapatio Hot Sauce
In This Recipe
Thaw your salad shrimp and drain well. Pat dry with a paper towel. Set aside.
Spray butter spray into a well-seasoned iron skillet and toss in the sliced mushrooms, peppers, green onions, garlic--sprinkle in the cumin, and stir-fry on medium heat, lightly, until slightly softened. Add the shrimp (which are pre-cooked), stir-fry for one minute. Pour all the salsa into a dish, cover and set aside.
Do not clean out the skillet! Spray it with butter spray again and lay the tilapia/flounder filets around the pan, spray them a little with the butter spray, then sprinkle on the garlic and cumin. Cook until fish filets begin to turn white, then flip them over, pour on the Worcestershire sauce, and a pinch of salt, them cover and cook on low heat for 10 minutes--turn them half way through.
Spray a long cookie sheet with butter spray, lay the tortillas out on it, spray with a little more butter spray on top, and place in a 350 degree oven for 6-10 minutes (depending on how hot or crispy you want them--more heat makes them more stiff and a little chewy).
Place fish in a separate dish, sprinkle with Tapatio hot sauce. Set out the Shrimp Salsa either in it's own dish, or you can garnish the fish with it and top with a little chopped cilantro. Set out the tortillas in a basket or shallow dish covered with a cloth to keep them warm. Serve with avocado and sour cream.