Tilapia Tacos

Remember my New Year's Resolution to eat more fish, in hopes of training my taste buds to enjoy their taste more? Well I have been totally taking that resolution by storm (all the other resolutions? Not so much) and can say that I order fish at restaurants as well as cooking it up in my own kitchen. 

Tilapia is by far the least "fishy" of the fish out there so that is how I began to ease my way in. I made these tilapia tacos and loved the flavor, and not just because it was loaded with other goodies that masked the taste of fish. I actually like the taste of the fish! I am feeling so accomplished and so confident in my tastebuds now. Today, tilapia! Tomorrow, salmon?!

I followed this recipe but made some of my own changes. I followed the guacamole recipe exactly and loved the taste (so did my boyfriend who is quite critical of most guacamole). Rather than using mayonnaise for my sauce, I used plain, greek yogurt mixed with sriracha which gave the tacos a great, hot kick. For my other toppings I just used whatever I had on hand. That is what is great about tacos, there are no rules and you can put anything on top. I used shredded lettuce, chopped cilantro, and diced jalapeño to go with my tilapia for a great mixture of flavors tucked within corn tortillas. 

I paired the tacos with seasoned black beans and finished off the meal with peach cobbler parfaits with cinnamon whipped cream. It was a great night for my tastebuds. 

Any great fish recipes would be greatly appreciated!

Black Bean and Feta Tacos

Another recipe? I know, it seems that this has turned into a food blog, but I have been doing a lot of cooking recently and have to share some of the wonderfully delicious recipes I have been discovering. 

This recipe for black bean and feta tacos caught my eye immediately as most everything with feta cheese has recently. I can't get enough!

This tacos were so easy and pretty cheap seeing as that all I needed was a can of beans, a couple of tortillas, and a bag of coleslaw.

For the black beans:

1 15 oz. can black beans, drained

1/2 small onion, thinly sliced (I do more because I just love onions)

2 garlic clives, thinly sliced

1/2 tsp. ground cumin

salt and freshly ground black pepper, to taste

For the cabbage slaw:

2 tsp. olive oil

1 tbsn. lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup cilantro, chopped

1 tbsn. mayonnaise (optional)

salt and freshly ground black pepper, to taste

For the tacos

2 tbsn. olive oil

6 corn or flour tortillas (I used corn but I wish I would have done flour)

1/3 cup crumbled feta cheese

Louisiana hot sauce, for serving (this is NOT optional)

1. In a medium pan, heat the oil over medium-high heat. Once hot, add the onion and garlic and saute until translucent, about 3 minutes.

 2. Add the black beans, cumin, and salt and pepper to taste. Use a fork to slightly mash the beans and cook until heated through, about 3 minutes.

3. To make the cabbage slaw, mix 2 tsp. of olive oil and lime juice in a medium bowl. Add the coleslaw, green onions, cilantro and toss to coat. If desired, you can also add the mayonnaise for a creamier slaw. Season with salt and pepper, to taste.

4. Heat 1 tsp. of olive oil in a large nonstick skillet over medium heat. Add three tortillas in a single layer. 

5. Once golden brown, flip, then spoon 1/4 of the bean mixture onto each tortilla and cook for 1 minute or until golden brown. Repeat with the remaining tsp. of oil and tortillas. Fill the tacos with feta and slaw. Serve with hot sauce, lime wedges and sour cream.

Until next time.

Recipe Week