Recipe: Fish "Tacos"

For the last two years, I've had a lot of fun in the kitchen experimenting with food.  If it wasn't for the Pinterest boom awhile back, I probably wouldn't be as comfortable cooking as I am now.  Heath doesn't mind it either!  In high school and college, all I did was bake.  People loved the triple layer brownies.  Death by chocolate.  Now, all I do is cook.

I enjoy trying new recipes and adding my own twists to it, which usually is just making it 10x spicier and adding cilantro.  However, I do have some go-to dishes I make often.  There's a fiesta medley I make using rotel, corn and black beans.  You can put it over lettuce, rice or eat it in "tacos" aka lettuce wraps.  Depending on what is in the fridge, you can use chicken, pork, ground beef, ground turkey or fish in this dish.  I made fish "tacos" for lunch today.

I didn't add black beans to the medley today because I didn't want any!

I topped this with some hot sauce, but you can use your favorite salsa.  You can even add toppings such as quartered grape tomatoes, sliced jalapenos, shredded cheese (I rarely top my tacos with cheese) or greek yogurt (as a sour cream substitute).

Fish Fiesta Medley

• tilapia filets
• extra virgin olive oil
• green bell pepper, diced
• white onion diced
• minced garlic
• spices: cumin, cayenne, chili powder, black pepper, salt, garlic powder, crushed red pepper
• chicken broth
• canned corn, drained
• canned black beans, drained
• can of Rotel
• lime
• Romaine lettuce

*Notice I did not put measurements on this recipe.  It really is up to you how much you want to use.  Consider one tilapia filet as two tacos.

1. Season tilapia filets to your taste buds.  Seriously, anything will make it taste good.  Try a little lemon pepper if you wanted to as well.  Seasoning is my favorite part.  Set aside.
2. Add diced bell pepper, onion and garlic to a medium-heat pan with olive oil.  Stir until slightly soft.
3. Add tilapia filets and cook it until you can break apart the filets.
4. Add a splash of chicken broth so the contents don't burn in the pan.  Also add whatever amount of corn, beans and Rotel that you want.  Use some of the juices from the Rotel for added heat and flavor.  Squeeze a little bit of lime over the mixture.
5. Stir together.  Contents should be even throughout.  Cook until there are no more juices in the pan.
6. Scoop the mixture into your lettuce "tacos" and garnish with some cilantro.

This recipe is so quick and easy!  If you don't like something, take it out.  If you'd rather use another thing, use it.  This dish is also a big hit when I use shredded chicken.  I put it over lettuce and use salsa as my dressing.  I love that this dish is great served both hot or cold.

The funny thing is when I was sitting down to eat lunch, Heath was sitting down to eat dinner!  Latvia is 8 hours ahead of us so we both sent each other pictures of our food at the same time.  Notice my meal of no carbs compared to his ;)

P.S.  I will be posting an update about my invitational letter soon.  It's not what I want to hear, but I have to accept that I will get there when I get there.  Thanks for keeping that in your prayers!

Until next time,