Thursday, August 8, 2013

Fish Tacos


This recipe is a perfect go-to family meal.  Easy and made from simple ingredients.  For "Bebe I" it makes a wonderful quesadilla if you fill cooked fish, avocado and cheese in a tortilla and toast for a few minutes.  "Bebe B" no longer wants a quesadilla on taco night.  She must eat a taco like mommy and daddy.  The girl does pretty well with it too, usually no crumb is left behind.  This is another great way to serve fish that is full of flavor and balances the "fishiness" of fish that my kiddos are less than fond of.  In fact I'm not even sure they realized it was fish.  


Fish Tacos - 12 Months+
Ingredients:
1 lb sustainable White fish
1 lime
1 lemon
Salt & Pepper
1 tsp Paprika
1 tsp Cinnamon
1 tbsp finely chopped Red Onion
1/4 finely chopped Jalapeño Pepper
Corn Taco Shells (I like the 365 Organic brand)or Tortillas
Toppings:
Lettuce
Chopped Avocado
Grape Tomatoes, halved
Cheese (optional)
Plain Greek Yogurt (optional)

Cut the fish into small cubes and place in a shallow bowl.  Squeeze the juice from the lime and lemon over the fish.  Sprinkle with salt, pepper and spices.  Add the onion and jalapeño and gently stir till combined.  Allow to marinate while you heat a deep frying pan to medium heat.  Add a touch of oil to prevent the fish from sticking to the pan.  Cook the fish on medium heat for about 6-8 minutes, partially covered to help retain some of the moisture.  Allow to cool for about 5 minutes then serve up in taco shells with your favorite toppings.  Enjoy!










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