Something about warm weather makes me crave light, crunchy, fruity things. I know, it would be more fun to just drink Margaritas all day, but who doesn't love a fish taco. Especially a homemade fish taco.
Here's What You Need: (this will make about 4-5 tacos)
2 fillets of tilapia, or any white fishflour tortillas
salt and pepper
Paul Prudhomme's blackened redfish magic - which is really quite magical in that it makes EVERYTHING more delicious...try it on burgers and steaks...you'll thank me later and thanks to my brother-in-law for introducing me to this magical seasoning.
Toppings: (Be as creative as you like)
cheese (I didn't use any cheese on these, and I didn't miss it)
cole slaw (I buy a package of shredded cabbage/carrots put 1/2 of the bag in a bowl, add a heaping tablespoon of mayo, a few splashes of apple cider vinegar, some chopped cilantro and chopped green onion and a squirt of Sriracha to it and mix it all together until it tastes good, adding salt and pepper at the end).
Here's What You Do:
Preheat oven to 350. Drizzle olive oil on both sides of your tilapia and salt and pepper both sides. Spice those fishies up with some magical seasoning and don't be shy. The more you add, the more flavorful your tacos will be. I usually give my fishies a coating that makes them look sunburned. Bake in the oven for about 10 minutes or until fish flakes easily with a fork and is opaque.
Warm your flour tortillas according to package directions. Top each tortilla with your flaked fish. Then add whatever toppings you like.
I added avocado, mango, slaw, and cilantro and they were the most fresh, bright, sweet, spicy, flavorful fish tacos I ever dove my teeth into. Restaurant quality if I do say so myself.