After last week’s enchilada fiesta, I had a bunch of left-over tex-mex ingredients. I decided to finally try my hand at fish tacos, which I always say I’m going to make but always talk myself out of it.
This time I held my ground. I went to Whole Foods, got a couple of Tilapia filets and made some fish tacos.
I used these whole wheat panko breadcrumbs, and pan-fried the fish (just a small dash of canola oil cooking spray was all it needed.)
Then I made my taco shells, using corn tortillas and a technique my lovely friend Kate taught me, I fried them in about an inch of canola oil. Hold one side with tongs, and hold the other side down with a fork, or spoon to shape.
I filled the shells, with a touch of sour cream, a bit of shredded cheese, tomato, white onion slices and avocado. All I had on hand from enchilada night, I also added red cabbage for additional crunch.
This was the return of Friday Night Bites you could say, the tacos were a great way to end my week and start the weekend. It was a hard week at work, and I was ready for a break.
Tilapia #2 was simpler, just roasted. I also roasted some mixed gourmet potatoes and steamed green beans. Easy prep, quartered the potatoes, tossed with 1/4 chopped shallot, olive oil, salt & pepper, pop in a 425 degree F oven for 4o mins.
When the potatoes had about 12 minutes to go, I turned on the water to boil for the green beans, and put the tilapia in a dish with a bit of olive oil, salt, pepper, and a dash of oregano seasoning. 12 minutes later, my meal was ready and I could tuck in for the season finale of the Amazing Race. Best show ever.