Sunday, February 12, 2012

Tilapia Fish Tacos, Ta-DA!

It's still snowing! I am so glad to have a little bit of winter before I move in a few months.

The girls are really overjoyed about the snow too! Haha. 

My friend David is part of my "Law School Family" and often comes over for dinner. He recently expressed that he wanted a "guest spot" on the Unlawful Cook. So he texted me this morning and asked me what we were making and that he'd been up since 8am and been thinking about it. Hahahahah. So we went to the store (the real grocery store) and the fish looked disgusting and awful in the case. The tuna was brown on the edges - so we went to Wal-Mart. It wasn't our first choice, but we went with frozen fish  and shrimp for tonight's meal.

Tilapia seemed like the logical choice for what we had available. Our Wal-Mart doesn't have a butcher's area or a fish area - everything is just put out or frozen, so we went with frozen. I like to see what's being cut - but tonight I am winging it. I'd prefer fresh seafood, but in the mountains, in south west VA, it just isn't happening. (80 something more days until graduation, 80 something more days until graduation...)

David is making a corn salsa. I am working on the rest.

Tequila Marinade for Tilapia 
1 shot of tequila
2 limes - juiced
1 shallot diced
1 tablespoon olive oil
dried chives
1 tablespoon wasabi powder

Directions: Whisk everything together until there are no clumps from the wasabi powder. Let it sit in the fridge for about 15-20 minutes to cool down a little and settle into the flavors. You are Ready to go marinade some fish now.

We chose Tilapia because it is great in fish tacos as a white flakey fish. You can choose whatever white fish you like, but I will recommend tilapia.

Now, I just put the fish in the bowl with the marinade for about 20-30 minutes before I put them on the cookie sheet to bake.

Baking the fish: Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil (we used non-stick and it really works and is amazing!). Gently lay the fish on the cookie sheet. Cook for about 12 minutes total, check them after 6 minutes to see how they are cooking.

ready to go! 

Tomatillo Guacamole
4 avocados
2 cloves garlic 
1 teaspoon olive oil 
1 lime juiced 
1 shallot 
red pepper flakes 
3-4 tomatillos 

Directions: Prepare a pot to boil the tomatillos in. Bring water to a boil and add the husked and washed tomatillos into the boiling water. Remove after 5 minutes. 

In a food processor, add the remained of the ingredients. Add the tomatillos after they have cooled a little bit. Boom. Done. Super easy and delicious. 

Side dishes: tomatillo guacamole, boiled shrimp, and spicy sautéed shrimp

David's Corn Salsa
David's Corn Salsa
2 large cans of black beans drained and rinsed
3 cans whole kernel corn drained and rinsed
5 tomatoes diced
2 green peppers diced
1 onion diced
3 jalapeño peppers diced
2 serano pepers diced
olive oil 
balsamic vinegar
fresh cilantro (if you like cilantro)

Directions: After chopping and draining, add ingredients to a large bowl and stir. You can alter the recipe by adding fresh mango or pineapple and a little lime juice to bring it all together. 

Melted Queso (from the store)

The final product! Tilapia Fish Tacos, Spicy Shrimp Tacos and a side of Bacon Wrapped Asparagus. 

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