Fish Tacos!

In this recipe, I've combined two of my great loves: seafood and tacos. 

You know you want a bite! 

This past Saturday, Rich and I had the ingenious idea to make tuna tacos for dinner.  Since we were out doing some shopping for the afternoon, we decided to drop in to our local Whole Foods.  Surely, they would have some fresh, yummy tuna.  We rolled in and the line for the fish market was pretty steep.  I spied just one lonely (and tiny) tuna medallion sitting under the glass.  As I waited in line, I crossed my fingers and hoped they would have more tuna in the back.  After all, what are tuna tacos without the tuna?

It was finally my turn.  I stood face to face with the fish monger standing behind the counter holding my dinner fate in his plastic-gloved hands.  I asked the dreaded question, "Is that all the tuna you have?"  Sigh.  Alas, it was the last soldier standing.  I decided to take it, but knew it wouldn't be enough for the both of us.  I glanced across the fish display and decided upon some tilapia.  Ahhh, tilapia...the old stand-by.  Inexpensive, moist, mild flavor...it would have to work. 

And, by george, did it work!  Rich (tuna taco connoisseur) admitted he thought the tilapia tacos were just as delicious as the tuna!  Yee-ha!

Here's the recipe:

4 soft corn tortillas
4 flour tortillas  (you can use hard, soft, corn, or flour - variety is the spice of life!)
1 16oz can black beans
2 cups shredded cabbage
Fresh fish (about 1 lb - use tuna, tilapia, swordfish, or any grill-able fish)
3 tbs lemon juice
1 tbs olive oil
1 tsp dijon mustard
1 carrot (peeled into shavings)
1 tsp honey
1 tsp chili power
1 tsp paprika
salt, pepper, hot sauce (I love sriracha)  to taste
1 avocado, diced
1 ball fresh mozzarella, sliced


1. Whisk together lemon juice, olive oil, mustard, and honey in bowl
2. Toss half the dressing in a separate bowl with cabbage and carrot for a crispy slaw.
3. Add remaining dressing to fish.  Rub chili power, paprika, salt, and pepper on the fish (no more than 10 minutes marination required).
4. Wrap tortillas in foil.
5. Warm black beans in small pot (add hot sauce, chili power, adobo, paprika, cayenne - to taste)
6. Grill fish until it easily flakes.  For tilapia, about 3 minutes on each side does the trick (caution: it will fall apart and slip through the grates if you are not careful).  For tuna, you'll want a nice medium rare pink color in the middle - it may take a little bit longer than the tilapia.  Warm foil-wrapped tortillas in grill while fish cooks.
7. Shred fish between two forks to get a nice consistency for taco filling.
8. Fills tacos generously with fish, beans, avocado, slaw and mozzarella.  Drizzle with hot sauce for a kick!

Arriba Arriba! Eat while it's hot!

Tacos are just fabulous.  They are colorful, customizable, edible little contraptions!  Make some for yourself!

Cheers,
Emily