fish tacos. two ways.


Ever since living in Santa Barbara I've had a thing for fish tacos.  I know they should taste fresh and not fishy and that the toppings should really count.  To tell the truth I've been nervous to make them myself, afraid I couldn't attain the perfection it seems I've had in restaurants.  

Since Santa Barbara is thousands of miles away, and the next best spot I've found for fish tacos is 30 miles from our house, it was time I made them myself.  The recipe was a winner and I think this recipe will be a new summer staple for us.



I ended up making double the fish so that we would have leftovers, this time over polenta.  A bit of a fancy take on the standard, but still super cheap and easy to throw together.  However you decide to serve them up, I recommend the rub.

{Recipe thanks to Bon Appetit}

{Ingredients You'll Need}
  • 1 tablespoons paprika
  • 1 teaspoon each garlic powder, onion powder, dried oregano, dried thyme, and kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4-1/2 teaspoon cayenne pepper
  • 6 tilapia filets
  • corn tortillas or polenta 
  • tomatoes, lettuce, salsa, hot sauce for toppings
  1. Combine the paprika through cayenne and sprinkle over the fish.  Grill on a grill pan or in a saute pan just a couple minutes per side until done.  Once done place on a plate and shred into pieces with a fork.
  2. Enjoy the fish in your tortillas or over polenta with beans, cheese, tomatoes, cilantro, salsa...your call.
Get creative with the toppings, just don't hide the fish.  It's good.  Enjoy!


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