Sunday, June 24, 2012

Fish Tacos

With the first week of summer it calls for an updated blog post of Fish Tacos! These tacos are meant to be done on the grill but I did them in the oven and worked out great! I chose to set up all the toppings and let everyone fix their taco to their liking! This is a light meal that is great to serve during the summer. This recipe is originally from For dessert I served Key Lime cupcakes! Recipe from Bon Appetit! Enjoy and feel free to share your cooking adventures with me!

Grilled Fish Tacos
1 lb tilapia fillets
Salt and pepper (to taste)
1 cup white onion
1/4 cup cilantro (chopped)
1/4 cup olive oil
3 tablespoons lime juice
3 tablespoons orange juice
2 garlic cloves (minced)
1 teaspoon oregano

Lime Sour Cream Sauce
1 cup sour cream
2 tablespoons lime juice

Corn tortilla tacos

1 cup onion (diced)
1/2 cup cilantro
2 avocados (peeled, pitted, and diced)
1/2 small head of cabbage (thinly sliced)
Salsa verde

Step 1: Combine 1 cup onion, 1/4 cup cilantro, olive oil, 3 tablespoons lime juice, 3 tablespoons orange juice, garlic, and oregano. Mix well. Sprinkle fish fillets with salt and pepper on each side. Pour half the marinade on the bottom of a large casserole dish, lay the fillets over the marinade and pour the remaining marinade over the fish. Cover and put in the refrigerator for 30 minutes, after 30 minutes flip the fish over and cover and refrigerate for another 30 minutes.
Step 2:Whisk together the sour cream and 2 tablespoons of lime juice. Cover and set aside. Heat the oven to 400 degrees and put the fish in for 15 minutes until fully cooked. Alternate Option (technically the oven is the alternate option from the original recipe) heat the grill to medium-high heat and put the fillets on the grill for 3-5 minutes per side. Place corn tortillas onto the grill and grill for about 10 seconds per side.
Step 3: Chop cooked fillets. Let everyone fix their taco with their choice of toppings!

Key Lime Cupcakes
1cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 tablespoon neon-green food coloring
3/4 cup buttermilk

1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Step 1: Preheat oven to 350. Line standard muffin pan with paper liners.
Step 2: Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs one at a time, then the next 3 ingredients. Don't worry if the batter looks a little curdled here it will smooth out. Beat in flour mixtures in 3 additions alternating with buttermilk in 2 additions. Spoon 1/3 cup batter into each liner.
Step 3: Bake cupcakes 20-25 minutes (until tester comes out clean). Cool 10 minutes. Remove from pan and cool.
Beat all ingredients in medium bowl until smooth. Spread over cupcakes. Again, if using an icing tool remember to increase the frosting amount by to 1 1/2 or 2x the recipe!

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