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Ahoy Matey

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I used to loathe nautical stuff. I think it was the gold brassy tone combined with all those anchors. But somewhere along the way I started digging the nautical vibe (maybe not all that brass, but I’m a sucker for starfish and cool beachy hues). Perhaps, I have Coastal Living to blame or maybe it’s all my memories of beach trips with my family and cruises with my hubby. Either way, I’m in love with all things “coastal” these days.

Yesterday, I was thrifting/bargain shopping, and I found an adorable white platter with an embossed fish on the side of it. It’s large, and I love the divide down the middle, but I loved its price tag most of all- $7. I got it at TJ Maxx in the clearance section. It makes me want to paint a piece of furniture a dark, inky blue and put this platter on top to separate mail or maybe to hold a delicious platter of fish tacos… yep, definitely the latter.

Last weekend, M and I had the most delicious fish tacos. It all started when my bff Heather sent me an email saying these were the–and I quote–BEST fish tacos of my life. Well now, I simply had to try these tacos because Heather is from Florida, and if there is one thing that coastal girl knows, it’s her seafood. She was SO right. These fish tacos are super easy and positively scrumptious. I just couldn’t put them down, and I think my new platter is practically begging to proudly display all that pescetarian goodness…

Heather’s Fish Tacos

2-4 fish (a mild white fish, depending on what you like-I used 1 lb of tilapia)
Fajita seasoning
1 purple onion (sliced)
1 red pepper (sliced)
Asparagus (cut into 1” pieces)
EVOO (extra virgin olive oil)
1 can corn (drain & rinse)
1 can black beans (drain & rinse)
1 avocado
1 tsp cumin
Squeeze of lime
Tortillas (I used whole wheat)
Colby jack cheese

Directions:

Pat fish down with fajita seasoning, placed on foiled baking sheet (in oven) at 350 degrees for 15 minutes. Sauté sliced onion, red pepper and asparagus in EVOO until tender. Mix corn, black beans, diced avocado, cumin & squeeze of lime in a bowl. Cut fish into strips once out of the oven. Warm up tortilla with a sprinkle of cheese (until it melts) in the microwave, put strips of fish on tortilla and cover with sautéed mixture of onion, pepper and asparagus and then mixture of beans, corn & avocado. Wrap it up and eat. DELICIOUS. So easy, so good for you …

Thank you, Heather! I look forward to eating lots of fish tacos on our beach trips one day…

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