Summertime Fish Tacos

Ok to break up the sewing obsession here is a yummy recipe I happened upon in BHG, which I modified for Betsy Land.

Fish Tacos

Baked Fillets

4 thawed tilapia fillets
1/2 garlic powder
1/4 tsp sea salt
1 tsp chili powder
1/2 ground cumin
1-2 TB grape seed oil
1/2 green cabbage, shredded
1 handful fresh cilantro, chopped

Preheat oven to 450° F.  Wash and pat fillets dry.  Place in a greased baking dish (I use grape seed or coconut oil.)  Combine seasonings and grape seed oil in a small dish and spoon over fish.  Pop the fish in the oven for 5-7 minutes.  Fish will flake apart easily when pulled with a fork when completely cooked.

Serve with chebe tortillas, mango salsa, shredded cabbage, and fresh cilantro.

Chebe Tortillas

2 eggs
2 TB grapeseed oil
4 TB almond milk
1 packet chebe purpose or onion/garlic mix

Combine ingredients in a medium bowl.  Knead dough with hands until a ball forms.  Separate dough into 6-8 balls.  Roll tortillas out until 1/4 inch thickness.  Fry over medium heat for about 1 minute on each side.  

Mango Salsa

2 mango, finely diced
1 C pineapple, finely diced
1/4 C fresh squeezed orange juice
1 handful cilantro
 1/2 med red pepper, chopped
1/2 med red onion

Combine ingredients in a medium bowl.  Serve room temp or chilled.