fish tacos
In honor of Debbie & Alex’s trip to Playa del Carmen I cooked Fish Tacos tonight! A receipe I learned from my Mexicans in none other than Playa Del Carmen. My first trip down there was with my BFF Victoria and about 10 guy friends. The boys would scuba dive and spear fish while we sun bathed and then the boys would bring up their catch of the day to the Mexicans at a beach front cabana cook-out place. They would turn the catch of the day into the best fish tacos I had ever had. So I spent the next day having them teach me how. And today foodies, I will give you my secret fish taco receipe, direct from Mexico to you, where ever you may be!
In a large pan or a wok throw together some white fish (I used tilapia), fresh cilantro, a small amount of oil (I use coconut oil), chopped onion and chopped red bell or poblano pepper. Squeeze fresh lime juice all over and simmer for approx 15 minutes. I usually flip the fish often and let it break up into small pieces.
When you are done scoop onto a flour tortilla and add toppings. You can use whatever kind of cheese is your favorite, I use the sharpest chedder I can find, fat-free sour cream, fresh chopped cilantro, Santa Barbara Mango & Peach Salsa and mixed greens. Wrap up and enjoy!
Victoria & Jocelyn on the beach where all the fish taco magic happened!
Playa Del Carmen, Mexico:
Ciao foodies,
Jocelyn
Bloggysitter Extraordinaire
Fish tacos are the best! And you don’t even have to feel guilty about not throwing up afterwards.
I’ve never had fish tacos, I’m not a fan of fish or cilantro. Although I’d like to congratulate you on a meal well cooked! Go Jocelyn!
Thank you. Thank you very much! (Insert Elvis accent)
The whole idea of fish tacos has always kind of turned me off, but I might have to try these…
Fish tacos look delicious and maybe even easy enough for me to try sometime! I got so jealous of your pizza from a couple entries ago that I had to go out and get some myself (and take way too many pictures) too.
I love fish tacos - such a healthy alternative to some other kinds!
A friend took me to a place called Cabo Fish Taco in Charlotte, N.C., not long ago and it was fabulous. I don’t know if it’s a chain, but if it IS. GO.
Thanks for another cute post!
Yippy! I was just thinking of making tacos, and I love fish: I will try tilipia. I made cilantro pesto for the first time and think I will use it on these tacos!
Ah, these are healthy fish tacos. Our favorites use deep fried white fish - coated in crispy batter, yum yum!
It took me three years of living in San Diego to finally try fish tacos. Rubio’s made a convert of me with their batter fried fish, guac, and lemony dressing all wrapped up in a couple of corn tortillas and their yummy fresh salsa and a spritz of lime. Why do I live in Chicago now?
http://www.rubios.com/
Love the blogsitting!
Oh, and shredded cabbage. So, basically, crunchiness everywhere.
Again with the yum.
My husband and I have taken to making corn tortillas by hand for fish tacos. They’re really easy to make and if you have two people, you can have one person cook the fish and one make the tortillas. They are much better when made freshly than when you buy them. Elise at Simply Recipes had a good recipe - we sprinkle in some chipotle powder, mostly for color. And don’t buy a cheap aluminum press- they warp and bend. We replaced ours almost immediately with a cast iron one.
Totally agree on the shredded cabbage. And with some chipotle cream? Too good.
Fish tacos, now we’re talkin’. And I love it that Kim makes the tortillas. Maybe when deb gets back from her margaritas and mole in Mexico she can plant some corn in flowerboxes outside of her Manhattan apartment windows and make her own tortillas, like truly from scratch. That would be really cool, don’t you think?
EXCELLENT idea. Warm weather in NYC means lots of outdoor drinking and delicious fish tacos this weekend! THANKS!!
Ha! I just made fish tacos too! Although my recipe was not really much like yours–I mean, it involved a frying pan, and fish, and, uh, tortillas, and lime…ok, it was reasonably similar. But I am nonetheless interested in the cooking of all in the same pan. Also, red peppers. Yay!