Fish Tacos

Fish Tacos

I recently visited my doctor and I left the office with tons of questions.

Why are soap operas on in the waiting room?  Why not something more neutral like a news channel?

What is that smell?  Doctor’s offices always have that unique smell that you never smell anywhere else.  I can’t explain it but if you were to blind fold me and lead me to a doctor’s office, I’d know I was there.

Who decided that a roll of paper is the best material to sit on while waiting endlessly for the doctor to show up?

Why are patient gowns impossible to tie without help?

Why are we weighed with all of our clothes on and why doesn’t the doctor take that into consideration when figuring out if we’re overweight?  Surely the shorts, t-shirt and flip flops I wore during my July visit weigh less than the jeans, boots, and sweater I had on during the January visit.

Why, no matter what my ailments are, does the doctor always prescribe exercise and weight loss?  I seriously doubt the chronic cough I recently developed is caused by being 10 or 20 pounds overweight.

Why am I all-of-a-sudden talking in a Jerry Seinfeld voice?

Who are these people…..

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Next up in my series of good for you meals is Fish tacos.  Skeptical?  ”Hmmm…?” you say. Well I say don’t knock it until you try it.

They’re a nice alternative to chicken or beef tacos and of course, the fish combined with the fresh ingredients make them light and full of flavor and a heck of lot healthier.

Enjoy!

Ingredients: 1 pound fresh tilapia fillets (or other mild, white fish) 1 teaspoon olive oil 1 small onion, roughly chopped 4 cloves garlic, minced 1 jalapeno pepper, chopped (seeds removed) 2 cups diced tomatoes (if fresh are not available, canned are perfectly fine) 1/4 cup fresh cilantro, chopped Juice of 1/2 lime Creole Seasoning (such as Tony Chachere’s) Corn Tortillas Rise and dry fish.  Season both sides lightly with the creole seasoning.  Set aside. In a skillet, heat olive oil over medium heat. Saute’ onion until slightly translucent (3-5 minutes) and then add the garlic.  Mix. Add fish to the skillet and cook for 3-4 minute.  Flip and cook another 2-3 minutes or until fish is opaque and begins to flake. Add jalapeno,  tomatoes, cilantro, and lime juice. Continue to cook over medium heat for a few minutes. Using a spoon, begin to break up the fish to incorporate all of the ingredients. Meanwhile, heat tortillas in a separate skillet on both sides to warm. Top tortilla (use 2 per taco) with a few spoonfuls of the fish mixture. Garnish with a bit more cilantro and a fresh squeeze of lime.

Give it a try. Healthy and delicious