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Tex-Mex Tilapia Tacos

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Hi. Yep. It’s November.

And hi. Nope. This isn’t an old post. I really am writing about fresh tomatoes and jalapeno peppers from the garden. I really am making fresh salsa, pouring it over my Farrah Fawcett wig in slow motion, in front of a large fan, while wearing an apple red bathing suit.

And I really should just keep these thoughts to myself, shouldn’t I?

I know I’ve discussed my love for tacos with you before. I love them. I had them for lunch AND dinner yesterday. (I DID.)

The Native American translation for “Bev” is actually “wings of the taco eagle flower.” (IT IS.)

I’m headed to the DMV today to have my license plate personalized. (I AM.)

So yeah, props to my weird garden for producing the magical golden ingredients that make my daily dream come true. I should probably get a life.

And you guys, I didn’t really pour salsa over a Farrah Fawcett wig! HAHA.

…A friend is borrowing it.

Tex-Mex Tilapia Tacos:

 

What it took for 4 tacos:

* 3 Roma or small heirloom tomatoes
* 2 jalapeno peppers
* 2 garlic cloves
* 1/2 cups cilantro
* 1 lime
* 1 red bell pepper, sliced
* 3 Tilapia fillets
* 1 (14.5 oz) can Mexican corn, drained and rinsed
* 1 cup arugula (or whatever green you have on hand)
* 1 avocado, diced or sliced
* 4 fat free flour tortillas (or your preferred tort)
* coarse salt and freshly ground pepper
* cooking spray

Give the tomatoes, peppers, garlic and cilantro a rough chop and throw them into a food processor. Blitz until combined and a little runny. I like it runny.

Season the fish with salt and pepper and place in a shallow dish. Pour the salsa marinade over the fish and give it a good spritz of lime. Let sit for about an hour, if you can. Reserve a little salsa for garnish.

Heat grill pan over medium-high and lightly coat with cooking spray. Add the sliced red bell pepper and grill until they start to char, 6 minutes. Remove from pan and set aside.

Add the fish to the pan and grill until the fish starts to brown a tad. Flip and grill until it starts to flake, 6 or 7 minutes total. If it flakes up too much and comes apart, no worries. Remove from pan and set aside.

Cook (or heat up) the corn in a small sauce pan over medium heat while you cook everything else.

Grill your tortillas until you see some good grill marks.

Layer some arugula over each tortilla, followed by the fish, red bell pepper, corn, avocado, more salsa and fresh lime juice.

OLE!

Sorry.

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24 Responses to Tex-Mex Tilapia Tacos

  1. Natalie @ Perrys' Plate November 10, 2011 at 2:50 pm #

    Ole is totally appropriate. That word belongs in every single taco recipe. I share your taco obsession, my dear :)

  2. Jenny Flake November 10, 2011 at 2:52 pm #

    Your photos make me so happy girl! Love the recipe and those fab colors!! xoxox

    • Bev Weidner November 11, 2011 at 1:17 pm #

      You make my day, Jenny! xoxo!

  3. Cookin' Cowgirl November 10, 2011 at 2:56 pm #

    Yum! And so pretty!!

  4. Wenderly November 10, 2011 at 2:57 pm #

    Yum. I. want. a. *Veronica* taco!!!! I mean tilapia. :)

    I have a taco obsession as well. When we eventually meet we MUST have tacos & wine. Very fine.

    • Bev Weidner November 11, 2011 at 1:16 pm #

      And we WILL make this happen! Seattle next summer? Eh?!

  5. Lauren November 10, 2011 at 2:58 pm #

    Oh Beverly! That salsa marinade is sounding mighty tasty right about now.

  6. Alison @ ingredients, Inc. November 10, 2011 at 3:32 pm #

    These look fabulous girl! YUM!

  7. Nutmeg Nanny November 10, 2011 at 3:37 pm #

    This post is so bright and delicious looking! Those tacos looking like something that would change my mind about not liking fish :)

  8. Jessica @ How Sweet November 10, 2011 at 3:42 pm #

    oh what I would give to have some fresh tomatoes and peppers. !!!

  9. Living The Sweet Life November 10, 2011 at 4:46 pm #

    I love fish tacos!! Grilled fish over fried wins in my books … just delicious

  10. Jennifer @ Mother Thyme November 10, 2011 at 5:38 pm #

    Oh goodness! I eat tilapia tacos at least once a week, seriously! But I am in a rut and do it the same way, week after week. Next week I am switching it up and giving this a try because these look fab!

  11. Katie November 10, 2011 at 6:05 pm #

    Well I had strawberries and basil the other day – so we can be stuck in an eternal summer together.

    And I want to know what your license plate is going to say. So I can stalk you….obviously.

  12. Averie @ Love Veggies and Yoga November 10, 2011 at 8:16 pm #

    I love your red and green theme…just in time for Xmas! :)

    And I love fresh tomatoes..and from the garden? Jealz!

  13. *Just Fran* November 10, 2011 at 9:56 pm #

    I still have fresh tomatoes in a basket in my kitchen. The garden gave in to a hard frost a few weeks ago, but I picked everything first. I love fish tacos and your salsa marinade sounds divine. Thanks for sharing.

  14. Kelsey November 10, 2011 at 11:46 pm #

    I’m not usually a fish taco girl, but I can get behind these tasty-looking tacos! And seriously thanks for making me laugh daily!

  15. Cassie (Bake Your Day) November 10, 2011 at 11:55 pm #

    I can’t believe you still have awesome veggies like that. JEALOUS! I love fish tacos…my fave!

  16. Stephanie @cookinfanatic November 11, 2011 at 2:24 am #

    Fish tacos are one of my favorites! These look so delicious and fresh, and can’t get over the fresh veggies that are still coming out of your garden, yum!

  17. Kris November 11, 2011 at 6:47 am #

    these photos are beautiful! we love tacos, and summertime is all about grilling fish around here – Jason is grilling the fish and the tortillas, I’m in the garden for the tomatoes and peppers… ole, indeed! I wish we still had the fresh garden, our basil plant finally just kicked it a couple weeks ago!

  18. Deb November 11, 2011 at 6:32 pm #

    Oh dear!!! The wig must be a mess!!! :-)

    This recipe sounds wonderful! I’m in the mood for seafoody/fish tacos too! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt!

    Thanks for sharing this recipe—I can’t wait to try it!

  19. Lisa [With Style and Grace] November 13, 2011 at 11:07 pm #

    I WILL make this within the next few days. I have all the ingredients, I’d be crazy if I didn’t. Obvi.

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