fish tacos

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[Guest Post] In honor of Deb’s vacation in Playa Del Carmen, I wanted to share this recipe I learned from friends that live there for fish tacos. My first trip down there was with my BFF Victoria and about 10 guy friends. I highly recommend this arrangement: 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 made them teach me how.

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 cheddar 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 was originally published on smittenkitchen.com

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