Taco Tuesday

Growing up in California has given me a massive appreciation of Mexican food.  Quesadilla after soccer practice? Yep.  Taco truck late at night in college?  Always.  Obviously.  And then I discovered fish tacos.  And it was over.  I am obsessed.  Now every single time I go out to dinner and fish tacos are on the menu it is only a matter of time before I scarf down those little babies.

Tacos are great because they are small.  And packed full of flavor.  Like a flavor punch.  Of Mexican food.  POW!  So you can totally eat 10 and not get fat.  Probably.  That’s actually not true.  But tacos are delicious.  So let’s just stick with that.

Another thing to stick with?  These tacos.  When your boyfriend calls you after work to debunk your left over pizza idea with the words: “I’m kind of feeling fish tonight,” and then suggests tacos?  Yeah it happens just like that.  These tacos seem to be a team effort.  He makes the meat, I make the salsa.  How cute.  And then I stuff my face with tasty deliciousness.  And it’s not so cute.  But it is hella delicious.


Taco night means a warzone of salsa prep.

These are super easy to make and the best part is throwing in all the ingredients together to make a tasty salsa.  Don’t like spicy things?  No sweat.  Just forgo the cayenne pepper and jalapeno.  Like it hot?  extra cilantro and extra pepper.  This is kind of a throw-in-whatever-you-want-to-be-happy recipe.  And these tacos will make you very happy.  Smile.  Your whole mouth will soon become a fiesta.

Fish Tacos with Corn Mango Salsa

*makes 8 tacos

Ingredients

  • 8 corn tortillas
  • 1/2 lb. cod
  • 1/2 lb. tilapia
  • 1/2 cup corn
  • 1/2 cup black beans
  • 1/2 cup red onion (but you can use white), diced
  • 1/2 cup ripe mango, cubed
  • 1/2 small bunch cilantro (about 1/4 cup), minced

Directions

  • Lay out fish fillets and season with basil, tarragon, paprika, garlic, sea salt and chili powder (all to taste)
  • slice fish into bite-size pieces and drizzle lime juice over
  • Sear fish over the stove until fully cooked, over low-medium heat.
  • In a large bowl throw in black beans, corn, onion, mango, cilantro and mix well.  Add cayenne pepper, salt, pepper, lime juice.  Mix.  Let sit for 5 minutes (to absorb the flavors).

Serving

  • over corn tortilla, spoon fish, salsa, and anything else you want into your taco.
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