Fish Tacos You’ll Get Hooked On

With fall just around the corner and hot soups on the menu, this was my last chance to make one of my favorite summer meals. What’s that you ask? Blackened Tilapia Baja Tacos from Cooking Light. The lightness of the fresh fish, the flavor packed in the sour cream and cilantro sauce, and the warm tortillas, all combine to make this dish simply irresistible. 

One of the perks of summer is all the fresh seafood and this recipe calls for just that. For this recipe you’ll need: 1/4 cup reduced fat sour cream; 2 tbsp chopped fresh cilantro; 2 tbsp fresh lime juice; 1 jalapeno, seeded and chopped; 1 c. thinly sliced white onion; 1 1/2 tsp paprika; 1 1/2 tsp brown sugar; 1 tsp dried oregano; 3/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp ground cumin; 1/4 tsp ground red pepper; 4 (6oz. tilapia fillets); 1 tbsp canola oil; 8 corn tortillas; 1/2 ripe peeled avocado, thinly sliced; and four lime wedges for serving.

Image How to whip up these delicious tacos: Combine the first 4 ingredients in a food processor and process until smooth. Then, combine jalapeno sauce and white onion in a small bowl; Next, combine paprika and next six ingredients (through the ground pepper) and sprinkle evenly over the fish (apply generously); Then, heat the oil in a skillet over medium-high heat. Add the fish and cook for 3 minutes on each side. Lastly, warm the tortillas up (don’t skip this step–a warm tortilla goes a long way). To serve, divide the fish, onion mixture, and avocado among each tortilla and serve with lime wedges. This dish will be gone in minutes. 

I can’t even begin to tell you how many times I’ve made this dish this summer. I seem to ALWAYS have a craving for it. It’s quick, it’s fun to make, and it’s simply refreshing. It’s the perfect meal to eat outside on the deck (just make sure you have lots of napkins!) Trust me, once you take a bite of these tacos, you’ll start to crave them as much as I do. I’m sad to admit this is probably the last summer meal I’ll make, but I’m excited for all the foods/flavors fall has in store (can you say pumpkin??). But until next time, keep eating!


A Shrimp Tale

I’ve found that if you’re looking for an easy, simple dinner, shrimp are your answer.  I personally prefer lighter food in the summer, especially when it’s unbearably hot outside. Tonight’s menu is shrimp: 2 ways. I decided to take a spicy bolder approach with curried shrimp over a pineapple salsa as well as a more classic approach of juicy, crunchy coconut shrimp. Both are easy and utterly delicious.

Let’s start with the curried shrimp served over a tangy, spicy pineapple salsa. For the salsa, you want to take pineapple (I used a cored one just to make it even easier), and chop that into cubes. You then want to seed and mince one jalapeno pepper, coarsely chop up some cilantro, season with a healthy dose of salt and pepper, mix up, and serve. Talk about easy. For the shrimp, all you need to do is defrost about 1 ½ lbs. of shrimp and toss with ¾ teaspoon of curry powder, salt and pepper. Add to a skillet and cook until done. I found this wonderful recipe from a Martha Stewart Everyday Living cookbook (or you can find it at:


For the coconut shrimp, I relied on Gojee to find a recipe (I had never heard of this app before and let me tell you it’s incredibly helpful—definitely a must to check out). It led me to this awesome recipe for coconut shrimp. It’s quick and easy. I haven’t had coconut shrimp in a while and preparing this reminded me of how much I love them…..this will definitely become a regular meal of mine. For the recipe check out Mehan’s Kitchen at:

Try both these recipes and let me know what you think! You can never go wrong with shrimp when it comes to a light and easy summer meal. If anyone has any other seafood recipes they are willing to share, please do! (And I’d be more than happy to re-post them on my blog!) But until next time, keep eating!