While they’re here we plan on doing a lot of eating and hopefully beachin’. I’m so happy SOMEONE is coming to visit us! I mean, hello, besides living in the geriatric center of the universe… we do live in South Florida = beautiful beaches. If not for us, come for the beaches!
I was on the treadmill yesterday and I started craving potato salad. I don’t eat before I go work out so in the midst of my intensely-focused-staring-at-a-spot-on-the-far-wall-workout I start thinking about food. No kidding. I get really into a workout… I start thinking about what we’re doing for dinner. And lunch the next day… and maybe breakfast Saturday morning. It’s like when you’re totally starving and you go to the grocery store and you just wanna buy everything and sit down in the middle of aisle 6 and tear open a bag of Cool Ranch Doritos because you couldn’t fathom waiting until you get home to eat. We get those feelings a lot. And fantasize about eating our way through the aisles.
Well we didn’t have potato salad because Shayne was having a craving of his own: fish tacos.
So yummy, so easy… did I mention YUMMY!? Please someone take this recipe and make it, I swear it will not let you down!
Tilapia Tacos with Avocado Slaw
2 tilapia fillets
1 lime, cut in half
1/2 white onion
1 jalapeno, seeds removed if desired
1 tablespoon creme fraiche*
2 garlic cloves
1 cup broccoli slaw (refrigerated produce section)
2 teaspoons red wine vinegar
3 drops of hot sauce
cilantro for garnish
4 whole grain crunchy taco shells
optional, 1/4 tomato diced for garnish
2 tablespoons olive oil
s+p, to taste
*you can substitute sour cream
Preheat a grill to medium. Squeeze half of the lime juice on the fillets and season with salt and pepper, let marinate for 5 minutes. Grill for about 4 minutes on both sides.
While the fish is marinating – prepare the avocado slaw by combining the avocado, remaining lime juice, onion, garlic cloves, creme fraiche, jalapeno, olive oil and salt in a food processor. Pulse until smooth.
In a medium bowl, combine slaw, vinegar, hot sauce, salt and pepper and 2 tablespoons of the avocado dressing. (You can use the remaining for dipping chips/tortillas!)
Preheat oven to 175 and place taco shells on rack. Warm for about 3 minutes.
Nestle the grilled fish in the shell then avocado slaw and top with cilantro and/or diced tomato.
Serve with black beans or rice and remaining slaw.
So good. Shayne’s a master on the grill and grilled this little fishy perfectly tender and moist.
May not be potato salad but it sufficed.
enjoy your meals!