Hello everyone out there in Jellyroll Land..... Today we are going to talk about Fish Tacos. Traditionally Fish Tacos are made with Fried Cod that has been cut into bite size pieces, with Sour Cream and Shredded Lettuce, then served on Flour Tortilla. I’m going to break out of the box and show you how to spruce up this recipe. I have added some changes that are sure to please. It’s easy but has a few steps that you will need to follow to complete the recipe. First you need to go to your local market. I am picky on where I buy my produce and fish, so if you have a Whole Foods Market close I suggest that you go there. If you live by a fresh seafood market you can go there. Farmers markets are also a great place to get local fresh produce. These tacos are made from grilled Talapia, served on a soft whole wheat tortilla with feta sour cream, spinach, and mango raspberry salsa, then topped with more feta cheese. A great thing about this recipe is the tacos are very satisfying but also a very light meal. They are tasty, tasty, tasty. Here is what you are going to need....
Talapia filets ( I suggest 1 filet per taco )
Feta cheese ( at least 1 lbs. )
Small tub of sour cream, you can use low fat if you wish.
Baby spinach
1 Red bell pepper
1 Green bell pepper
1 small purple onion
1# frozen mangos
1/2 # frozen raspberries
8 inch whole wheat tortilla
apple cider vinegar
cilantro ( one bunch )
First lets make the Mango Raspberry Salsa. Break out the ole food processor on this one.
You need to thaw the Mangos and Raspberries. If they are still frozen you will be adding too much water to your salsa.
Dice your bell pepper and onions.
Add them to your food processor with 1 tablespoon of Apple Cider Vinegar and Cilantro.
(If you want to spice things up you can throw a Jalapeno in. your choice. )
Blend but not too much. You want to have some chunks of fruit in the salsa.
Second we are going to make the Feta Sour Cream. This is very easy. I was very lucky that I stumbled on this idea at home one night. It was AWESOME...... It has become a staple around my house now.
Take 3/4 of a pound of feta cheese crumbles and put in your food processor. Add a small tub sour cream. Blend till smooth. If you decide to make this by hand please crumble feta real small. It will help you get a smooth consistency.
Then we come to the Talapia. The way I prepare the talapia is by making a small tin foil boat. When you make this please remember to make it big enough to “ fold over “ .
Place a small dab of olive oil in bottom of foil boat. Place your Talapia Filet in the boat. Season with salt and pepper. Add a small handful of baby spinach to fish and top with feta cheese. Fold over the foil boats in order to cover or seal the boat. Once you do this I like place the boats on my grill, if you don’t want to grill the boats you can put in oven,
350 for about 10 minutes. On grill they take about the same time , 10 minutes. But you have to keep a good eye on them. You don’t want to over cook fish. It will become very mushy.
Now for set up and plating. Slightly heat you tortillas. If you are grilling, throw them on your grill. If baking in oven throw them in your oven. Or you can even put between two slightly wet paper towels and microwave for 20 seconds.
Put a tablespoon of the Feta Sour Cream on the tortilla. Open your Fish Boats and drain excess liquid. (this is produced by the sweating on the fish and spinach as well as the melted Feta.) Add the Talapia to tortilla leaving the spinach on top of fish. Top with a spoonfull of your Mango Raspberry salsa. If you have any feta crumbles left feel free to sprinkle over top of taco. The next step is to Eat the Taco......This is my favorite part of the whole process.
I hope you try these tacos out. They are wonderful. The mix of flavors compliment each other perfectly. I suggest that you accompany the tacos with a ice cold pint of Negra Modelo Dark..........
Much thanks to the Compton family for the company. Hope you enjoyed the meal.....gotta come back soon.
dude, this sounds awesome too!
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