A Delicious Mexican Fiesta In Your Mouth

For those of you who live busy lives just like me, constantly moving and rarely finding a great deal of time to actually prepare a delicious and healthy meal, look no further! Throughout this culinary journey, I promise to provide you with easy-as-pie recipes to prepare yummy treats and eats for you, your family and friends.

Just to give you a little background on myself, I love, love, love to cook. I don’t get to do it nearly as much as I would like, but it is a great outlet for me whenever I need to escape. While I have always had a love for baking and all things related, I discovered how much I like to make actual meals after getting married this fall. It certainly requires a lot of trial and error, and I do mean a lot, but can also be an incredibly satisfying and fun experience when you fill the bellies of those you love with your original and creative edible inventions.  

In honor of Cinco De Mayo, I thought I would share with you one of my absolute favorite recipes. First off, you must know that I LOVE fish, with a capital L. If mercury poisoning did not exist, I would eat it every single day. After trying a variety of fish tacos around the area, I decided to create my own that I think you will enjoy. And with the holiday today, now is the perfect time to try out this delish dish. Pair these tacos with an ice cold margarita, and you are sure to have a full on fiesta in your mouth!

Mexican Dinner for Two

What you will need:

4 hard taco shells

1.5 cups of Shredded lettuce

2-3 tilapia thawed (depending on how much you want on each taco)

1 Tbsp olive oil

1.5 cup fresh lime juice

1/2 Tbsp cayenne pepper

1/2 Tbsp chili powder

¼ Tbsp Creole seasoning

1.5 cups black beans, canned

2 cups of Mexican rice

2 cups of refried beans

1 cup salsa

3/4 cup Mexican cheese, shredded

1/2 cup of low fat sour cream

1/2 cup of low fat ranch dressing

2 Tbsp of Syberg’s sauce

Directions

First off, combine the lime juice, oil, chili powder, cayenne pepper and Creole seasoning into a bowl and mix together well. Next, pour ingredients into a bag and put the tilapia into the bag to marinate for half an hour in the fridge.

Once coated, cook the tilapia on each side, either on a grill or in a non-stick large pan over your stove. Use the olive oil to coat the grill or pan to make sure the fish doesn’t stick.

Then, put the tortillas in the oven for a few minutes on each side at 200 degrees to get them warm and crispy.

Lastly, mix together the ranch dressing with Syberg’s sauce. This is not a traditional sauce, but I think it adds some more bite to the meal.

Once finished with the above, spoon the lettuce into the hard tacos. Then, break the fish apart into small pieces and place it on top of the lettuce. Then, cover the tilapia with the black beans, cheese, salsa and either the sour cream or the ranch dressing concoction, or both!

Finally, pair your meal with a side of refried beans and Mexican rice and enjoy!