I’ve recently fallen in love with Fish Tacos. Breaded, soaked in lime juice, plain – literally any way they come, I want them. They are such a summer eat; fresh, tangy, and filled with goodies like cilantro, avocado, and pico de gallo. YUM!
I decided to take a chance and try them at my goodbye dinner for one of my best friends who was moving to Boston for dental school (Hello, trip to Boston!!). I have to be honest, they were good! In typical Brittney fashion, I decided to really live on the edge and create my own hot sauce as well. Why not, right? I’m super proud of my creation. Can’t you tell?
All around, it was a fantastic night. It was one of of those heavy nights where the air clings to you and is almost sweet to the taste. Something fresh and tangy was exactly what we needed. It’s a night that I’ll look back on for awhile and smile. It was so nice to celebrate a friendship like ours that has spanned the majority of our lives. Through all the highs and lows, life milestones, broken hearts, and successes, we have remained close. It was so nice to see how far we’ve come since grade 3, grade 12, University, and now life as adults…however questionable that title may be. I am convinced friendship is one of the best gifts out there.
Now to the Fish Tacos. Here’s what you’ll need:
- Fish (I used Tilapia)
- 1 Jalapeno Pepper
- 1 Tomato
- 1 Red Onion
- Olive Oil
- Pico de Gallo
- Breadcrumbs (if you would like to bread your fish)
As I already mentioned, I was super inspired to make my own hot sauce – it was so easy! I did this first so that it could cool and be room temp for when we were ready to eat. First, I cut up half the tomato into small chunks no bigger than 1cm square’s. Next, I cut up a fresh Jalapeño Pepper into thin slices and put them into a sauté plan with the tomatoes. I added some olive oil and garlic to the mix and sautéed on low for about 15 minutes until the tomatoes had reduced to a sauce like consistency.
Once cooked, I poured the entire mixture into a blender and pureed until smooth. Boom, there you have homemade hot sauce!
I cooked the fish on medium heat on the stove top, but to be honest, I would recommend coating the fish in lime juice, breading it, and then cooking at 400F for 10-12 minutes. Our fish was great, but I just think it would be better breaded.
For the rest of the condiments, just cut up whatever suits your fancy and serve in precious little dishes. My absolute favourite pico de gallo is made by Garden Fresh – honestly, so flavourful and chopped to the perfect size.
If you’re feeling really on top of the world, warm up your tortillas for a short stint in the oven – yum!
And there you have it, the easiest fish taco recipe in my mind.
If you’re anything like Blair and I, wine, flowers, and good laughs completed our dinner and left us wanting more. Cheers to fish tacos and cheers to friendship!