Fish Tacos with Tomato Pepper Salsa

This one didn't have any lettuce..yummy none the less.

Growing up my dad loved making tacos for dinner...along with sloppy joes and spaghetti it was one of the easiest things he could make outside of barbecue season to satisfy the picky palette of three little kids. Back then the tacos of choice were either ground beef or chicken but now after going pescetarian ill stick to fish, shrimp, or veggie tacos. I usually buy my fish tacos from a local Mexican spot called Chavella's for $3.50 a pop! They do taste great but being on a budget $3.50 for a small taco can add up to a big bill when trying to feed a few people so I decided its about time that I attempt my own. I did look over a few recipes to get a general idea of what I needed to do but decided that I would create my very own recipe. This isn't the quickest recipe and require a considerable amount of time for prep but it is so worth it. This recipe makes enough to fill six large soft tortillas.

Tomato Pepper Salsa

1 large carrot cut julienne

3 tbsp champagne vinegar

1/4 cup olive oil

1tbsp granulated sugar

salt and pepper to taste

6 jalapeños cut small dice

1 small red onion small dice

1 bulb garlic, peeled and cut small dice

1 tsp olive oil

1 yellow pepper cut medium dice

2 large tomatoes cut medium dice

3 tbsp fresh chopped parsley

1 tbsp lime juice

-Place a small pot of water on the stove under high heat, when it comes to a boil, place carrots in the water for 1 minute, remove and place strained carrots in ice water to cool.

- When carrots are cooled strain and set aside.

- In large bowl pour in vinegar and 1/4 cup olive oil, whisk until emulsified, continue to whisk and add in sugar, then finally add salt and pepper to taste (this is your dressing for the veggies).

- Put dressing to the side and place a large saute pan under medium/high heat and place 1 tsp olive oil in pan.

- When the oil is shimmering add in onions, garlic, and jalapenos. Saute until onions turn clear.

- Toss in yellow peppers and cook for one minute more and then turn off the stove.

- While you allow the onion mix to cool, take carrots, tomatoes and parsley and toss into vinegar dressing. 

- Now add in onion mixture to dressing, toss, and finish with 1 tbsp lime juice. Set aside.

Fish Tacos

1/2 small head of lettuce, washed and chopped

6 soft flour tortillas

6 boneless fillets of white fish such as tilapia

juice of 2 limes

2 tsp lemon pepper seasoning

1 tsp chili powder

2 tsp red pepper flakes

3 tbsp Green Seasoning

1 tsp of your favorite taco seasoning (optional)

1 tbsp golden ray cooking butter (if available)

2-3 tbsp canola/vegetable oil

- Heat oven to 350 degrees.

- Take tilapia fillets and toss in mixture of lime juice, lemon pepper seasoning, chili powder, red pepper flakes, green seasoning, and taco seasoning.

- Heat large skillet under high heat with golden ray(if using) and canola/vegetable oil.

- When oil is slightly smoking add in fish fillets.

- While fish is cooking spray a baking sheet with cooking spray and place tortillas on it and place in the oven to warm.

- Fillets should be opaque by now, so begin to break fish into pieces.

- If fish pieces are fully opaque turn off the stove.

- Remove tortillas from the oven.

- Fill tortillas with fish mixture and top with chopped lettuce, tomato pepper salsa, and a lil sour cream...Voila!!! Dinner is served

** Many persons of Caribbean/West Indian background like to soak their seafood and meats in a lemon juice/salt/vinegar mixture to "cut the freshness" of the meat/fish. Its not a necessary step for this recipe but you can do prior to cooking it if you need to or if its just habit.