Wednesday, August 28, 2013

take my word for it wednesday.. these grilled talipia fish tacos are so easy to make but taste outstanding..

 
 
 
sometimes the simplest of recipes are the tastiest..  there are times you don't need fancy ingredients or crazy preparations to achieve a flavorful result.. years ago.. like 10 or so we had a boat we kept at the lake and would spend the weekends on it.. we called it our floating condo.. every weekend was like a mini vacation.. we loved it.. unfortunately the kids got older didn't want to spend every waking moment of the weekend at the lake and we eventually sold it and got a different boat.. but on the weekends we did used to stay one of our favorite meals was catfish tacos.. shell and pete would catch the fish and I would grill it up on the dock.. {you couldn't have fire on the dock so we had a standing george foreman grill.. I love that thing out there} we make them at home quite often they are very simple to make and very satisfying .. i posted the recipe a few years ago {that post here} so today is a combo of throwback thursday and take my word for it wednesday.. {i really want you to take my word that the recipe i posted back in 2011 is worth trying!!} also i changed it up a bit.. added some different toppings.. even old favorites sometimes need a re vamp..
 

the picture is horrible, I took with my phone in my kitchen during a rain storm so the lighting was atrocious but you can kinda see how amazing they look while cooking..



grilled talipia tacos

prep time: 15
cooking time: 8 minutes
servings: approx. 4

ingredients:

2 tblsp. taco seasoning {store bought or my recipe here}
1 lb. talipia fillet (or any firm white fish)
lemon infused olive oil {if you don't want to make the infused lemon oil a little olive oil with a a squirt of lemon juice is fine}

toppings:

spicy pickled veggie relish {recipe below}
cabbage mix {recipe below}
sour cream {i mix mine with a little pico pica taco sauce for zip}
cheese of your choice

8 corn tortillas

directions:

season each side of your fish with the taco seasoning.. a few swirls around your grill pan with olive oil.. heat your grill pan to medium high heat.. add fish and cook for about 4 minutes on each side.. let it rest for 5 minutes..

heat your corn tortilla's according to package directions.. (i just took a griddle got it screaming hot and cooked them on each side about 2 -3 minutes but I have also been know to fry them... take about a 1/4-1/2 cup of canola oil.. heat on high in an iron skillet.. when oil is very hot gently put your tortilla in and then with tongs fold one side over making the taco shell.. turning over several times to make sure both sides get cooked.. cook until the desired crispness..) divide the fish among the corn tortillas and then top with your favorite toppings.. mine right now are cabbage mix, spicy pickled veggies diced into relish, sourcream/taco sauce and a little cheese ..



cabbage mix

prep time: 15
servings: approx. 1 cup

ingredients:

1 1/2 cups of shredded cabbage
1 small purple onion, sliced
1/2 bunch cilantro chopped
1 jalapeno, sliced thin
squeeze of half a lime

mix all ingredients .. i just combined them on the cutting board after slicing and chopping it all up..


i've been making this now like every other week and keeping in the fridge and putting on everything.. ha i love it..

spicy pickled veggies

ingredients:

3 or 4 radish, sliced
a handful of carrots chips
1/2 cup diced daikon radish
2 jalapeños, sliced into rings
1 anaheim pepper, sliced into rings
handful of chopped cilantro
salt
1 cup of white wine vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 tblsp. agave {or sugar or splenda}

directions:

cut up veggies into what ever shape you like... i used my mandolin to slice up the red radishes, the carrots came already sliced up and the daikon i diced up.. in a small mixing bowl whisk vinegars, salt and agave until combined.. and your veggies to a large mason jar and pour the liquid over them and put your hand in the jar and kinda squish everything down... store in an airtight container in the fridge for up to 2 weeks... the first day every couple of hours i shook up the jar and got the ingredients to mix and mingle..
enjoy and get cook'n!!

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