Taco 'bout a great dinner recipe🌮
Need a delicious and satisfying and (relatively) easy dinner recipe? The following fish tacos were made by yours truly this past Friday night for myself and some great friends who were kind enough to let me crash at their home the night before the Gate River Run 15k in Jacksonville, FL (thanks again, Lydia and Paul!) They were so unbelievably tasty that I thought I would share.
Note: I usually do NOT recommend trying a new recipe when cooking for friends OR the night before a big race. However, I did both and both worked out better than expected, so I say BE BRAVE IN THE KITCHEN AND IN RACING and go for it!
This recipe was adapted from Chrissy Teigen's Skillet-Charred Fish Tacos from her first cookbook: Cravings (page 209). I absolutely recommend this cookbook as well as her follow up book: Cravings, Hungry for More. Both are so so good.
Here's what you'll need:
For the fish:
3 Tablespoons chili powder
4-5 cloves of garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 1/2 pounds tilapia fillets
For the tacos:
Corn tortillas (I like the smallest diameter ones - I lightly fry them in the skillet - 15-25 seconds on each side with a little canola oil)
1 cup of kale chopped and sauteed in canola oil
4 roma tomatoes, diced
6 radishes thinly sliced
6 scallions thinly sliced
1 cup guacamole
Cilantro sprigs and lime wedges for serving
Mr. Kensington's Avocado Oil Mayonnaise (this is a splurge at $8 a jar, but my goodness it is tasty!!!!)
Prepare the fish: In a bowl, combine the chili powder, garlic, salt, pepper, and 1 1/2 tablespoons of the oil. Rub the spice mixture (use your hands or a grilling brush) all over the fish fillets. Heat a frying pan over medium-high heat. Open your windows and turn on your oven fan. Add the remaining canola oil and when the oil just starts to sing, add the fish. Cook the fish 3 minutes on each side. Remove fillet from heat, cool, and flake the fish with two forks.
Assemble the tacos:
Take the warmed tortillas, dollop a teaspoon of the guacamole, then add some fish, radishes, tomato, scallions, and kale. Drizzle with the Avocado mayo. And garnish with lime juice and cilantro.
I also served this with some white rice with some lime juice, chopped cilantro, and vegan butter. The whole recipe is gluten and dairy free and kept me well fueled for the next morning's race (9.3 miles). No tummy upset and was good to go early the next morning! (We ate around 6PM and race was at 8AM the next morning - I also ate some rice cakes and PB on race morning.)
Enjoy! Stay well, FitFooters!