fish tacos

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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 was originally published on smittenkitchen.com

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