Tuesday, February 12, 2013

Amazing Fish Tacos! *Lauren Perry*

 photo 5a6bc603-4b9d-4848-bff4-04ccc7658f5d_zps987608bd.jpg
I've made a TON of new recipes lately, but I am way too lazy to post them.  I have had lots of requests for certain recipes lately, so I better get my butt back in gear!

Tonight I made these fish tacos (on a challenge from my husband) and they turned out amazing! It "almost" made me want to open a little taco truck to start selling these bad boys :)

First off- I made this salsa http://www.whatyabeencooking.blogspot.com/2011/05/salsa-lauren-perry.html
 It is wonderful on the tacos and it also makes for a great little chips and salsa side dish for the meal.

Special Sauce
 photo IMAG2968_zpsf4726046.jpg
-1 1/2 TBS of Wasabi  (over by the condiments at most grocery stores...it is green and called wasabi horseradish)
 photo IMAG2972_zpsf72def5c.jpg -1/2 cup of regular mayo
-1/2 cup of sour cream (you might want to add a little more after you taste at the end... to adjust the flavor to your taste)
-juice from 1 small lime
-1 tsp of garlic or about 2 cloves, chopped
-a shake or 3 of garlic salt
-1 shake of black pepper
-about 1/8 tsp of ground cumin

*mix together by hand and taste... see if you need to add a pinch more wasabi to spice it up or a pinch more sour cream to tone it down.  I put the sauce in a mason jar with a lid, it is condiments mixed, so it should stay good for about a week...depending on the expiration of the sour cream or mayo

I bought a bunch of tilapia fillets, but you could use any fish.  I love salmon, but not in fish tacos.  I recomment sticking with tilapia because it is thinner and you don't have a ton of room in the taco.  Plus, it holds together well when you cut them into pieces and fry them.  The fish fry I bought was this------>    but I am sure you could make your own flour and seasoning salt mixture if you want.  I cut each fillet into slices that are close to an inch thick and 2-3 inches long.  Then I cover them in the fish fry and fill a skillet with about an inch of oil (not olive) and fry like 5-8 pieces at a time, rotating every few minutes.  Then you remove the fish from the oil and put them on a plate covered with paper towels to help absorb the oil run off.  You could probably bread an bake as well, but I really like the flavor frying them (you could grill them on foil with lime and garlic salt too)
 photo IMAG2970_zps176a10d0.jpg
Toritilla- I bought the mini white corn tortillas..they are traditional for seafood tacos.  I also cook them right on the burner or bbq just to warm and toast them a pinch... you don't want them hard and crunchy.

*Special Sauce- I cover the top side of the little tortilla with a layer of this stuff...add as much as you want :)
*The cooked fish
*grilled green onions (I grill for 5 minutes when I grill up the tortillas... they sweeten up the tacos... I put 1 or 2 per taco... just cut off the little roots and the top green part... you will have a 2-4 inch white onion part to work with
*a little shredded cabbage
*slice of avocado... I use about 2 slices per taco
*fresh salsa (recipe above)
*cut lime
*1 more tiny little dollup of special sauce
*top with some chopped cilantro

Eat and enjoy!

Thursday, February 7, 2013

Discover Your Happy

Hey everyone!! Head over to Discover Your Happy!! We have fitness tips, recipes, race information, fun workouts, etc.

If you guys have any recipes you want to submit for us to share with our readers, send an emal to contact@discoveryourhappy.com.