Well, it's a snowy, cold, school-was-canceled kinda day here in SE CT. Not much going on. Jesse and I ran to the commissary this morning to pick up a few things, then hit the NEX for 'Despicable Me 2', which Jesse is now watching over and over again in his playroom.
Me? I've been watching a marathon of Modern Marvels on the History Channel. 'Engineering Disasters 10' is currently on (the Engineering Disasters episodes are my favorite), but once this one is over, Star Wars will go on until 8pm when S.H.I.E.L.D. comes on. Exciting stuff happening over here people.
Anyway, this recipe was the first time I ever made fish tacos. Are there better fish taco recipes out there? I believe so. These, while good, are pretty basic, but that's exactly what I wanted...basic and quick. Now that I know how unbelievably easy fish tacos are to make, I think I'll try something with a bit more flavor to it.
The recipe calls for tilapia or cod...I used cod since I've had it before and know I like it. I'm sure I've had tilapia before, but I couldn't remember if I liked it or not. Seriously...this is simple. The fish took about 6-7 minutes to cook, then you build your tacos. Heath thought they were just ok...a good dinner, but nothing fantastic. I liked them a bit more. It's a recipe that I would definitely make again, but I still want to try some other versions out there.
Ok guys, I'm off to do nothing in particular. Watch some Star Wars for the 47,000th time (Heath told me this past weekend that he believes I have now surpassed him in how many times I've seen the movies...then he called me a super nerd), maybe finish my book, then make some dinner. I love these kind of days. Lazy and comfy with a nice fire going. I guess the snow isn't all bad ;)
'Baja Fish Tacos'
Source: Adapted from Kraft Recipes
1/2 lb fresh tilapia OR cod fillets
3 tablespoons lime juice, divided
1 tablespoon taco seasoning
1/3 cup mayonnaise
3 tablespoons chopped fresh cilantro, divided
3 cups coleslaw blend (bagged coleslaw mix)
8 small flour tortillas, warmed
1/2 cup Mexican Style shredded cheese
1. Brush each fillet with 1 tablespoon of lime juice; sprinkle with taco seasoning.
2. Cook fillets in a skillet sprayed with cooking spray on medium heat for 3 to 3-1/2 minutes per side or until fish flakes easily, drizzling 1 tablespoon of lime juice over the fish as it cooks. Remove fish to a plate and flake with a fork into bite-size pieces.
3. In a large bowl mix the mayo, remaining 1 tablespoon of lime juice and 1 tablespoon of the cilantro. Add the coleslaw to the bowl and mix gently.
4. Top the warmed tortillas with coleslaw, fish, shredded cheese and remaining cilantro.
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