Tilapia Tacos

Tilapia Tacos

This is our 200th post. If SPC was a television series, our director would roll out a sheet cake with me and Ceri’s picture on it while the crew covered us in hugs. Instead the crew (ie. the cat) is underwhelmed with my presence and I’m covered in calamine lotion in an effort to make it look cool to my daughter with chicken pox. I imagine Ceri has a similar celebratory state around her. Either way, I’m excited. Thank you for reading.

This week is quickie dinner week. 15-minute dinner week sounded better, but I chop slow. Besides, let’s be honest, when a cooking site, book or recipe says prep time is 15 minutes it’s because they don’t have a four year old distracting them with questions like: “How will Nemo [family fish] get his wings so he can get to heaven?” (That really happened to me. P.S. Never let the babysitter change the tank water.) In an effort to be completely transparent here at SPC, I clocked myself as I made this meal. I washed, chopped and mixed everything in this time. I did turn off the stop watch on my iphone the second I took the fish out of the oven, so plating wasn’t factored in. I figured you wouldn’t mind. Here is your 23 minute and 41 second meal. Go forth and beat it. I’d love you to.

Tilapia Tacos

Ingredients

  • 3 tilapia fillets
  • 2 tablespoons expeller pressed grapeseed oil
  • 2 tablespoons plus 2 teaspoons fresh, squeezed lime juice
  • 1/3 cup of 0% Greek style yogurt
  • 2 tablespoons of low-fat mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt, divided
  • 3 cups chopped lettuce
  • 6 whole wheat flour tortillas

Method

Preheat oven to 425.

Spray cooking spray on a baking sheet with edges and set aside.

In a medium bowl, whisk together 2 tablespoons lime juice, oil and 1/4 teaspoon salt.

Place tilapia on prepared baking sheet and spoon mix over top.

Bake in oven for 10 minutes, or until the fish flakes when tested with a fork.

Transfer to a bowl and flake apart in chunks.

In a separate bowl, whisk together the yogurt, mayonnaise, cilantro, 2 teaspoons of lime juice and 1/4 teaspoon of salt.

Warm tortilla's in oven for 1 minute.

Place yogurt mix, lettuce, warm tortillas and fish on table and allow each family member to assemble tacos.

 

I received zero help from Scarlett. I now miss her in the kitchen when she’s not around. Actually, she was around, but she was coloring so nicely I hated to interrupt her. Plus, she was having one of her end-of-the-day, uncontrollable laughing fits. This generally alternates with the end-of-the-day, can’t focus on anything tired fit. I prefer the former,  but neither are good in the kitchen.

These tacos have a lightand fresh flavor. On this occasion, Scarlett gobbled one and a half down. My husband asked for them again later this week, so that’s always a good sign. He loves to add salsa to his tacos. You could also try stuffing them with grated monteray jack cheese, sliced avocado and finely chopped red pepper. Whatever you like, really. However, by doing so, I can’t guarantee the timing.

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