Hi all! This is Meg from Be Fit. Be Full. I am excited to be doing a guest post for Meghan. Having lived in Boston for seven years, I love reading her blog because she reminds me what a wonderful city Boston is! Although I will admit that the first year I lived in Boston it took me a quite a while to get used to the cold. In fact, my husband (then boyfriend) and I considered escaping to somewhere warm and moving to San Diego. We traveled there for a week to get a feel for the city, and it was there that I had my first fish taco. It turned out that San Diego wasn’t for us, so we stayed in Boston and enjoyed the next six years there despite the frigid air
At least during that trip I learned that fish tacos were for me!
The other night, I decided to make fish tacos myself for the very first time.
I used this recipe as an inspiration.
I began with the following ingredients.
Cabbage, tomatoes, scallions, cilantro, tilapia, lime, and flour tortillas. Somehow the avocado missed the photo
First I mixed the cabbage, tomato, scallions and cilantro in a large bowl.
Then I added 1 tbsp oil, 2 tbsp fresh lime juice, and ¼ tsp of salt and mixed well.
Next up was preparing the pound of tilapia.
I heated 2 tsp of oil in a nonstick skillet, sprinkled the fish with chili powder and salt, and added the fish to the pan.
I love how quickly tilapia cooks! About 3-5 minutes each side.
While the tilapia was cooking, I heated up the tortillas in a pan with a drizzle of olive oil.
I warmed them up for 2 minutes per side.
Lastly I chopped the tilapia up, scooped it onto two tortillas, and topped it off with the cabbage mixture
While the recipe didn’t call for avocado, I thought it would be a great addition to fish tacos!
And what a great addition it was!
This was a quick & tasty meal and made me think of summertime and the beach. It was a nice change from all the soups and winter dishes I’ve been eating
Many thanks for letting me do a guest post Meghan!