We hope everyone had a great Thanksgiving break. It feels good to be back, we’re ready to finish out this semester.
Before we go on to today’s recipe, we want to thank everyone who contributed to our Thanksgiving virtual food drive for Feeding America. We raised enough money for 800 meals! We are going to leave the virtual food drive open for a couple more weeks so feel free to keep donating. Remember, every $1 donated equals 8 meals from Feeding America.
Now, today’s recipe contains something we really don’t like to eat – seafood. That’s right, we aren’t big fish eaters but since we do write a cooking blog, we figured we do have to suck it up for our readers. However, this recipe blew us away! We actually made it again a second time not too long ago.
Since we are in college, buying fish can be quite expensive. However, we opted to buy a good quality breaded frozen tilapia from Trader Joe’s. You can do the same, just make sure you aren’t buying some kind of mystery-fish fish sticks. This ran us about $5 which was well worth it since we got 4 tacos out of it.
Like we said, we don’t usually eat fish…unless it’s in a taco! (actually we’ll eat anything as long as it’s in a taco)
- Servings – 4 tacos
- Prep time – 10 minutes
- Cook time – 20 to 25 minutes
- 4 breaded frozen fish fillets (tilapia is a very mild fish)
- 4 tortillas
For the pico de gallo:
- 2 medium tomatoes
- 4 green onions chopped
- 2 cloves garlic minced
- 1/2 lime
- 1 tablespoon of freshly chopped cilantro
For the sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lime
- 1/2 tablespoon cumin
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 pinch cayenne pepper
1. Preheat your oven to 425 ºF (or to whatever temperature the instructions say on your frozen fish box).
2. Line a baking sheet with aluminum foil and evenly space the fish fillets. Bake for 20 to 25 minutes (or follow instructions on the box) flipping over once.
3. While the fish is baking, take your tomatoes and cut them into quarters. Scoop out the guts with a spoon and finely chop.
4. In a bowl, mix together the chopped tomatoes, chopped green onions, cilantro and lime juice.
5. In another bowl, mix together the mayo, sour cream, lime juice, cumin, dill, and oregano.
6. Once the fish fillets are done cooking, chop them into large chunks.
7. In a tortilla, combine the fish chunks, pico de gallo, and sauce and enjoy!