You know that moment when you return from a trip, and realize you’re in full on vacay hangover mode?
We’ve decided you may as well tack on about five extra days to the amount of time you were away, because it takes that long to get back into the groove. What is it about vacations and not wanting to come back?
It’s especially hard when you’ve gone into sit-on-the-beach-and-do-absolutely-nothing-mode. Why are we so tired?!
A little family getaway was {about a year and a half} overdue, and while we were away, Ashley had her first ever official fish tacos. She always turned her nose up whenever I ordered, in true Green-Eggs-and-Ham style. We do admit, they sound a little weird.
But in true Sam-I-am form, it was all she wanted the entire time. She’s a total food binge-r.
So of course we were inspired to create our own little version, since summer is here, and it’s about the easiest thing you can cook up around your home that screams all things fun and tropical.
So today we thought we’d share something simple: how to make fish tacos. Trust us… they’re worth the time. (And even a simple Pico de gallo to top it all off.)
We used a few simple ingredients:
• Mahi Mahi • (2) fresh limes • tomato • guacamole (you can make our version or have a guacamole bar too) • yellow onion • green onion • cilantro • shredded cheese • spinach • sour cream • tortillas • jalapeños {we like the kind in a jar because they’re not quite so strong}
To make the pico {generously serves two for multiple tacos, so add a bit more for more people}: simply dice up 2 tomatoes, 1/2 cup yellow onion, 1/2 green onion, 1/4 cup cilantro leaves, 8 jalapeño slices (or 1 fresh jalapeño = super hot) and mix with juice of 1 lime + teaspoon of salt.
Next, either grill or pan sear your fish.
To Grill: • clean your grill well • oil the fish {we love extra virgin olive oil} • cook at around 350 degrees • when the bottom begins to turn white, you’re close to flipping.
*Remember, like all meats, if you have a clean, well-oiled grill the meat will let you know when it’s ready to flip by turning loose off of the grates. Use a wide spatula to flip.
• Cook on the new side until the fish turns loose of the grill. If it’s starting to flake, it’s done.
To pan sear: • oil the fish • cook at a medium heat • when the bottom begins to turn white, you’re close to ready to flip • Just like on a grill, the fish will turn loose of the pan when ready to flip. • Cook on the new side until fish turns loose off the grill. If it is starting to flake, it’s done.
Once the fish is cooked, cut into chunks and place it on warm tortillas. Then squeeze fresh lime juice over it.
Add the pico de gallo along with cheese, sour cream, guacamole, spinach and other fixings of your choice.
Roll the tortilla and enjoy!
The possibilities are endless, depending on what you like.
Just a fun little recipe for the summer!
As always, let us know if you try it, or make something like these on a regular basis! They’re simple and delicious.
Have an inspired day!
Michelle says
Fish tacos are my favorite kind of taco!