Saturday, February 27, 2016

Amazing Fish Tacos and Spanish Rice


Fish Tacos:
1-3 Fillets of Tilapia
1 lemon sliced or lemon juice
Shredded cabbage 4" taco shells - corn or flour, your preference.
2-3 Jalapeno Chopped
1/2 cup red onions chopped.
4 Tomatoes - 2 seeded and finely chopped / 2 cubed.
2 cloves chopped
1 Avocado sliced
Long cooking rice
Cilantro to taste
Salt & pepper to taste
chili pepper to taste

Chop all the veggies, split the chopped peppers, garlic, and onion into two portions. Add the finely chopped tomatoes to one half of the veggie mix, add seasonings to taste and set aside for salsa garnish for tacos. Add the larger cubed tomatoes to the other half. Add seasonings to taste and set aside for rice.

Spray a fry pan with cooking oil or add some olive oil and wipe over the pan. Add fish, salt and pepper and squeeze lemon slices over fish and put slices in to cook with fish. Or use juice if you don't have lemons. Turn as needed, cook on a med to low heat until flakes with a fork.

Bring water to boil. Then add rice and seasonings. When rice is almost done, added tomatoes mixture and continued to cook until done.

Place half a fillet on each shell, add salsa, cabbage, and a slice of avocado. Rice served on the side.
Enjoy!

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