I cannot believe that my husband just completed his Masters Degree at GMU (my Alma Mater)! We are both Patriots now! I also cannot believe that two and a half years have gone by ALREADY! The good news is that now we will have our Friday nights back and he will have more time to help me with the more techie side of my blog! 🙂
So this blog post is really about hubby because I asked him what he would like for me to make for his graduation dinner and he said “fish tacos and guacamole!”. I have honestly never made fish tacos but my concoction turned out quite well. Its a pretty basic recipe full of flavor and VERY EASY to put together 🙂 Did I mention healthy?
- 1 ripe mango
- 8 oz. pineapple
- 1 navel orange
- honey to taste (If the fruit is tart add honey to sweeten it up a bit)
- Peal the mango and cut the meat off the pit (careful mangoes get slippery!). Cube into small pieces (about ¼ inch). Peel the orange and cube into small pieces like the mango, do the same for the pineapple. Stir all three ingredients together in a bowl and chill for one hour (you can also serve it at room temperature if you wish). If you find that the fruit wasn't as sweet as you would have liked, add a bit of honey to sweeten. Serve over chicken, pork or fish tacos or serve as a side salad.
- 4 Tilapia fillets
- 1 Lime
- 1.5 tsp. Chopped cilantro
- Cooking Spray
- Cayenne Pepper
- Everyday Seasoning (from Trader Joe's)
- 8-12 Small Corn tortillas
- Cut 4 pieces of foil large enough to create pouches/tents for the tilapia fillets. Spray cooking spray on one side of each piece of foil. Place one tilapia fillet in each. Sprinkle desired amount of cayenne pepper and everyday seasoning on each side of the tilapia fillets. Make little pouches with the foil (you are going to make little tents with each one by bringing the two longer sides together first then curling the edges together and fold the smaller sides up making sure there are no openings. This leaves room for the steam to cook the fish making it tender and moist).
- Meanwhile preheat an outdoor grill over high heat for 10 minutes (or oven at 350F). If cooking outside lower grill heat temperature to low, place the fish tents directly on the grill and cook for 15 minutes. If cooking in the oven leave temperature at 350F, place the fish tents directly on the rack and cook for 15 minutes.
- Pull the fish packets off the grill or take them out of the oven. Carefully open the fish packets (watch out for the hot steam!). The tilapia may have released some water so with a spatula carefully pick up the fish fillets and toss them in a large bowl. Mash the fish and mix in the juice of 1 lime and the cilantro along with more Cayenne pepper if desired.
- Meanwhile preheat a pan and warm the tortillas or warm them up on the grill. Be careful not to burn them! Serve the warm tortillas to your guests. Place the fish on them along with any desired toppings when you are ready to eat (don't do it beforehand because the moisture from the fish will soak into the tortillas and make them brittle).