Fish Tacos

After eating calorie heavy meals without any color for a few nights, I decided I wanted something lighter last week. So fish tacos were the winning ticket.

I got tilapia fillets at HEB and wheat tortillas. I also grabbed some avocados to go on the side. I googled some recipes and this is what I got:

1lb of white fish

1 jalapeno

1 cup of vegetable oil

Juice of one lime

1 teaspoon of cayenne pepper

salt and pepper

Marinate the fish in the above ingredients for 20 minutes in the refrigerator. In the meantime, start the breaded avocados.

Preheat the oven to 450. Slice 3 avocados then drop each slice in flour, then beaten eggs (2) and then cover in Panko bread crumbs. When coated, place flat on a cookie sheet.

When finished bake the slices for 25 minutes or until extra crispy.

While those are baking grab the fish. In a sauce pan cook up the fillets then pull them apart. Serve the fish on the Wheat tortillas with some premade pineapple pico de gallo from HEB.

Enjoy the breaded avocados on the side with some ranch dressing.

This recipe was great and my boyfriend even had the leftovers for lunch the next day!

xoxo Sara Marie