Fish Tacos

Fish are friends, not food!  Love Finding Nemo!  When is the second one coming out?  2015???  That is a bummer!

Fish and seafood are great because I never feel stuffed when I eat them.  Unless they're cooked in butter.  These fish tacos are yummy because they turned out better than I would have ever imagined.  It can get tricky if things aren't cooked right or the fish used is "ok" quality.  Splurge and get the good stuff.  It will be worth it.

Please see my recipe below!  This was one of Bobby Flay's creations.

Nonetheless, this month seems like a blur.  A lot of new changes!  I can proudly say I'm engaged to one of the nicest, funniest, most thoughtful person I know!  It's a funny story because he surprised me on the same day I tried to have a "surprise birthday wine tour" for him.  True story!

Us after the surprise in the limo

The wine group. ;-)

I'm excited to start the next chapter in my life and to start planning for all of the upcoming events.  If you see a wedding overload on the blog page, I apologize.  I will definitely be posting more recipes shortly!  Some spring recipes or I guess I should say, summer recipes since summer has been showing it's self in D.C. lately.  #I'mnotreadytobustouttheshortsyet

I am ready to get all of my summer decor out though!

Starfish,

Branches, sand,

and funny looking crabs!

This is the stuff that makes me happy.  And cooking.  Stay tuned for my New Orleans inspired meal!  Yes, it involved a Hurricane recipe.

And now, fish tacos.  These are very good with a cold glass of Chardonnay, Chenin Blanc, or Viogneer. 

 Servings:  2

Serving size- 2 tacos

Calories:  418
Fat: 20 g   

Carbs: 33 g
Fiber:  3  g 

Protein:  26 g 

Points:  11

Taco Ingredients:

1 lb. white flaky fish, such as mahi mahi or tilapia (I use frozen mahi mahi at Target)
1/4 vegetable oil
1 lime, juiced
1 Tbsp. chili powder
1 jalapeno, coarsely chopped
1/4 c. chopped fresh cilantro leaves
8 flour tortillas

Pureed Tomato Salsa:
2 Tbsp. extra virgin olive oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 medium ripe tomatoes, chopped
1 Serrano chile
1 jalapeno, sliced
1 Tbsp. hot sauce
1 Tbsp. oregano
1/4 c. chopped fresh cilantro leaves
1 Tbsp. lime juice
Salt and pepper

Garnish:
chopped romaine lettuce
hot sauce
sour cream
thinly sliced green onion
*Pureed Tomato Salsa, recipe follows

**The fish will need to marinate for 15-20 minutes.  Prepare the fish first, then start to make the salsa.  The garnishes can be chopped while the salsa is cooking.

1.  Place the fish in a medium size dish (I used a 9 x 9 pan with sides). 
2.  Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour it over the fish.  Let it marinate for 15-20 minutes.
3.  In a medium saucepan, heat the extra virgin olive oil.
4.  Add red onions and garlic and cook until it's soft.
5.  Add tomatoes, chile, jalapeno and cook unto the tomatoes are soft, about 15-20 minutes.
6.  Add the hot sauce, oregano, cilantro, and lime juice and season with salt and pepper to taste. 
7.  Turn on the oven to 350 degrees to heat up the tortillas.  Place the tortillas in the oven.

8. In a large saucepan on medium heat, place the fish in to cook.  Cook fish for 6-8 minutes one each side until fully cooked (or fish can be flaked).  Remove from stove and let rest for 5 minutes.  Then, start to flake the fish.

9.  Take the tortillas out of the oven.

These are a little piece of heaven and just scream for you to have thirds or fourths.

Don't forget the sour cream!