Monday, May 3, 2010

Fish Tacos

Ever since the film, "I Love You, Man", I've been wanting to try fish tacos. Peter Klaven and Sydney Fife make them sound so good as they're gulping down pints during their first man-date.

While in New York, I ordered these up at a little Mexican Cantina. They were so simple; not drowning in sauce. These fish tacos just lived on the simplicity of fresh cilantro and squeezed limes. I recreated this at home and was very happy to succeed.

Fish Tacos

Olive Oil
3 - 6 fillets of Tilapia
Generous supply of Lime Juice
Generous supply of Fresh Cilantro; chopped
Soft Tortillas

Heat olive oil in skillet on medium high heat. Add fish fillets. Fry fish until it is no longer opaque; breaking up the fillets until flaked apart. 5-10 minutes. Reduce heat to simmer.

Squeeze some of the fresh lime juice all over fish and add some of the chopped cilantro. Mix together. Sprinkle with salt to taste.

Place fish on one half of soft shell tortilla. Top with heaping amount of fresh cilantro. Squeeze generous portion of lime juice. Fold the other half of shell over the toppings so it is now in the shape of a taco. Cram this baby into your mouth. Repeat as many times as desired.


1 comment:

  1. When I first read this recipe, I thought ewww - that doesn't sound so good; but I bought fresh tilapia today and thought oh, what the heck, I'll give it a go. Pleasantly surprised! Even going to 2 stores to get a big heap of fresh cilantro made it worthwhile. The lime juice and cilantro paired with the fish was a delicious taste of Spring. (a full day's worth of vitamin A from the cilantro is a bonus)!


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