Week 1: Fish Tacos and Cilantro Lime Rice

This year I made a New Year's Resolution to try a new recipe every week. I'm a little behind on posting, but hoping to be more on top of it from now on!

Week 1: Fish Tacos

I adapted several recipes from allrecipes.com to suit my tastes and pantry.

Makes 6 tacos

Ingredients:
2 talapia fillets
1/2 Cup chicken broth (tequila can also be used)
Juice of 1/2 lime
Tablespoon of lime zest
small clump of crushed cilantro
salt and pepper
corn torillas
oil

Make a marinade using the broth, lime juice, zest, salt, pepper, and cilantro. Put the fish in the bag with this, and smash it up so it is no longer a fillet, but a crumbled mess. Let sit for about 15 minutes, then cook in a frying pan (here you could add any additional seasonings desired.)

While the fish is marinating and cooking, the shells can be made. We make our own by frying tortillas in oil. When the oil is nice and hot, grab the tortilla with tongs and place half of it in the oil. Let sit for 30 seconds to 1 minute (wheat tortillas fry faster than corn.) Then flip, holding the other side out of the oil. When it is all nice and crispy, stand on a paper towel lined tray to cool off.

I also made cilantro lime rice to go with it. If you don't like a limey flavor, adjust and use less. 

For 1 cup of dried rice:

I use a rice cooker, but on the stove would work too. With the water add the juice for 1 one small lime, or 1/2 of a giant lime and a few pinches of zest. Cook as you normally would. When it is done, stir in fresh cilantro.

Once the shells and fish are ready, so is your taco! Add what ever other toppings you like and enjoy!