Fish Tacos
Tonight was another dinner taken from The Food Nanny Rescues Dinner: Easy Family Meals for Every Day of the Week
- fish tacos with tilapia and homemade corn tortillas
- rice with cilantro, cumin and lime juice
- black beans (from a can, just heated)
Fish Tacos with Lime Cilantro Rice
Ingredients
Lime Cilantro Rice
- 1 cup white rice
- 2 cups chicken broth
- 2 Tbs chopped cilantro
- juice from half a lime
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 2 Tbs butter
Fish Tacos
- 1/4 pound of tilapia filets per person
- 2 Tbs oil
- salt and pepper to taste
Condiments to serve at the table
- shredded green cabbage
- half an avocado sliced
- green salsa
- a bottle of Tapatio hot sauce
- Ranch dressing
Instructions
Lime Cilantro Rice
- Cook in a rice cooker or bring the rice, broth and salt to boil in a saucepan. Stir in the rest of the ingredients, then cover and lower the heat to a bare simmer and cook for 15-10 minutes.
Fish Tacos
- Put a little oil on the fish filets and rub it around, then sprinkle with salt and pepper.
- Heat the oil in the skillet over medium heat and cook the fish until done. Your time will vary depending on how thick the fish is. I was using the previously frozen filets from Costco which are pretty thin (two pieces) so they cooked in about 2 minutes per side. Thicker fish can take up to 5 minutes per side.
- Put everything on the table and let everyone make up their own fish tacos. Yum!
Lime Cilantro Rice
Homemade Corn Tortillas
Homemade corn tortillas
I used to make tortillas back when the kids were little but fell away from that and donated my tortilla press at some point. I bought “instant” masa harina and set out to follow the directions in the cookbook for tortillas but quickly realized the proportions were off as the dough was way to wet. Yep, looked on the package and it’s 2 cups of the masa harina to 1 cup of water as compared to 1 cup of each plus 2 Tbs water as in the cookbook. I just mixed more of the instant masa harina until the texture felt right.
I liked the tip in the book about using a freezer bag cut apart to roll the tortillas out. I slit a gallon freezer bag along two sides and placed a golfball size of dough in between the sheets. I rolled out the first few with a rolling pan but they quickly became so thin as to fall apart. I found it worked much better to just pat them out flat with the palm of my hands. The shape stayed more round and I could feel how thick they were. I had put a cast iron skillet on the stove over medium high heat when I started and fell into a nice rhythm. Roll out a tortilla. Lay in the pan and set the timer to 45 seconds while I rolled out another tortilla. Flip the tortilla. (Worked best using a spatula.) Cook another 45 seconds and then put on a plate and cover with a cloth. Start the next tortilla. When I was done I used the same pan to cook the fish in. The tortillas stayed plenty warm under the towel.
Heat the oil in the skillet over medium heat and cook the fish until done. Your time will vary depending on how thick the fish is. I was using the previously frozen filets from Costco which are pretty thin (two pieces) so they cooked in about 2 minutes per side. Thicker fish can take up to 5 minutes per side.
Put everything on the table and let everyone make up their own fish tacos. Yum!
Never tried a dish like this but looks totally delicious!
Probably beyond my cooking capabilities, though, sadly but I’m sure the GF will be happy to help.
😀
I haven’t tried tilapia for my fish tacos yet. I’m gonna have to try that. Thanks! 🙂 And sometimes, instead of taco, I use plain steamed rice for my filling instead. Yum!
I love making rice with cumin, lime, broth and cilantro. I usually sweat a little onion in olive oil, then add the rice and stir it to coat the grains. Then in goes the cumin, and stock. I add the lime juice and cilantro at the end of the cooking time.
Your method is easier. Love it.