Even before Lent started I started on a "fish" frenzy. I'm ordering it at restaurants and having it several times a week. We have also been making fresh fish at home; seasoned and grilled with olive oil. Its a Fish Fiesta at the Kalkofen house. I feel like inviting family and friends over for a feast of assorted fish entrees. Talapia fish tacos are easy to make and quick to prepare. My kids love grilled talapia because they can make it on the stove in about 5 minutes and pair it up with a salad. You don't want to over-cook seafood because it becomes rubbery and hard to chew. And when you're cooking fish, do not over turn it. Let is cook on one side and turn only once if possible. It will make a big difference on texture. I like my fish tacos topped with guacamole and grilled pineapples. My kids add shredded cheese to just about everything, including fish tacos. Don't forget to have some chips & salsa and cold drinks.
Talapia Fish Tacos
Ingredients: 6 (6-oz.) talapia fillets, 4 lemons, 1 teaspoons salt, 1 teaspoon red pepper flakes, 6 flour or corn tortillas, 1 can of pineapple rings, 1 cup of chopped cilantro. Toppings: Guacamole, salsa, lettuce, tomato, shredded cheese, lime, cilantro.
Preparation: Rinse fish and pat dry. Place fish in a shallow dish and squeeze lime over fillets. Season fish with salt and red pepper flakes. Lightly grease a large non-stick pan, and heat at medium temperature. Grill for 4 minutes or until fish flakes with a fork, turning once. Place pineapple rings in the pan and grill until softened. Cut fillet and pineapples into chunks. Warm the tortillas on the grill and fill with fish fillets.
Top fish tacos with garnishments as desired Grab a cold drink and enjoy!
log Hop Friday at Chubby Cheek