This is a HUGE family favorite at our house

and it can be as versatile as you can be creative!

It’s a big hearty dinner that doesn’t really take too long to make

and you will have happy smiles and full tummies in your house

whether it is for your family, your friends, or just you!

 

Fish Taco Tuesday

DINNER

 

 

*Broiled Fish

GlutenFree/Pescatarian/SoyFree/DairyFree

(I usually buy a bag of individually wrapped and frozen “wild caught” cod, salmon, pollack, tilapia, etc  and sometimes fresh as well)

Ingredients:

  • My “Go-To” Seasonings – Kosher Salt, Black Pepper, Ancho-Chili Pepper, Cilantro, Garlic Powder, Cayenne Pepper
  • Corn Meal* (optional)
  • Fresh Squeezed Lemon
  • Extra Virgin Olive Oil

Instructions:

Preheat oven to Broil and place the top rack in the center of the oven. Drizzle EVOO onto a baking sheet and spread around using your hand or a basting brush. Lightly coat both sides of the fish with olive oil and lay in the pan. Squeeze the juice from half a lemon over the fish and season then flip over and repeat. If you want a crunchier crust on your fish you can sprinkle corn meal on both sides after the seasonings – this is optional and will not affect the deliciousness of this dish 🙂 *Bake fish for 5-10 minutes then flip and continue baking for another 5-10 minutes.Watch Full Movie Online Streaming Online and Download

*PLEASE NOTE: The length of baking time depends on how many fish you are cooking at a time. When I cook this with 1 or 2 pieces it cooks faster than if I make this meal for the whole family (5 people). Fish will be flaky and browned when done! It really doesn’t take long. 

 

 

*Sauteed Peppers, Onions, Zucchini

GlutenFree/DairyFree/SoyFree/Vegetarian/Vegan

Add EVOO to a heated pan and toss in diced onions, peppers, and *zucchini (optional, you can leave it out if you are not a zucchini fan, but we LOVE it at our house). You can use any of your favorite cooked veggies and change it up a bit too! I like to throw in freshly diced garlic while I cook the peppers and onions just to enhance the flavors, but you don’t have to. I season with a dash of salt and pepper and sometimes a squeeze of lemon. Give them a stir to coat them in the oil and mix up the salt and pepper and place the lid on, keeping the temperature on medium. Let them do their thing in the pan, checking and stirring occasionally until they reach the desired texture (for example if you like them softer, let them cook longer and vise versa).

 

 

*Spanish Rice

GlutenFree/SoyFree/DairyFree/Vegan*/Vegetarian*

This is my own version and sometimes I just make plain steamed rice. Also note, I only use Basmati rice unless substituting for another grain like Millet or Quinoa, but any rice or grain you prefer can be used and cooked the same way.

Ingredients:

  • Basmati Rice (or preferred grain)
  • Can Crushed Tomatoes
  • Garden Veggie Bouillon Cubes OR Veggie/Chicken Broth*
  • Seasonings – Kosher Salt, Black Pepper, Cayenne Pepper, Ancho Chili Pepper, Garlic Powder, Cilantro
  • Squeeze of Lemon or Lime

Add 2 Tbsp EVOO to a heated pan on med-high heat and measure in 1 to 1-1/2 cup dried rice/grain (amount depends on how much you want to make). Stir rice to coat and allow to brown and continue stirring. You will notice the rice begin to turn opaque, it will then start to brown and you are ready to move quickly to the next step. Add in a squeeze of lemon/lime + 1/2 cup water + 1/2 cup vegetable/chicken broth* – (I also use 1-2 Garden Veggie Bouillon Cubes with water in place of the broth). Continue stirring as the rice absorbs the liquid. Add in 1/2 cup of crushed tomatoes + generous amount of seasonings + 1/2 cup water. Continue stirring allowing the rice to absorb the liquid and then add in another 1/2 cup of water (or broth) + another 1/2 cup of crushed tomatoes. Repeat this process, adding water 1/2 cup at a time and allowing it to absorb until the rice is tender and ready. I taste it once it gets to this stage to balance out the strength of the seasonings.

**You can also add in freshly and finely chopped garlic, onions, and herbs or shake it up with a little chipolte pepper

 

 

*Taco Shells

Corn Tortillas or Romaine Lettuce Leaves can be used for the “shells” keeping this dish Gluten Free. For a vegetarian option, omit the fish and use veggie bouillon/broth

 

 

—> you can add shredded cheeses, diced tomatoes, chopped lettuce, whole black beans, or anything else that sounds good in a taco to you…..OR you can taste a little bit of how it is at my house! 

 

As I like to say,

GET CREATIVE!!!!

 

SERVE with a side of Sriracha…

and THAT my friends

is how

FISH TACO TUESDAY

is done at my house!

It’s probably one of my favorite dishes to make that we can all sit and enjoy together!

tilapia taco tuesday

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