Grillin’ & Chillin’ We just grillin’ & Chillin’, but Pepé is confused as always. He wants to know why I’m putting my sweet potatoes in the microwave when I said we were grilling. Fair question I guess. I like to put my veggies on the […]
Please Stop Putting the pit in the Bowl! I’m sorry if this offends those of you who still insist on putting the avocado pit in the bowl. You all declare that it keeps it from turning brown. It absolutely does not. The only part it […]
Hold the asphalt please
Pepé was a little confused when I said we were making street tacos. He thought we were going get some asphalt from the road and make it into a taco. His head must be full of gravel. LOL His little chompers might be able to handle that task, but I think I’ll pass and eat these delicious smoked pulled pork tacos with our Jicama Mango Slaw instead. It’s nice have various toppings on hand for you and your guests to customize your street taco to your liking. Some might want it a little more spicy or sweet than others, so having options is always a nice thing. When assembling these tacos, I must confess I don’t play by the rules. I like just one tortilla instead of the usual two layers of tortilla. I think the tortilla is a “delivery mechanism” (Thanks Nick), and I only want enough to wrap my good stuff up and get it into my mouth.
Smoky Pulled Pork Street Tacos
- Grill or toast small street taco size soft corn tortillas until slightly warm (too much will make them crunchy).
- Layer your preferred ingredients from above, pour a margarita or your favorite beverage and enjoy!
There’s no law about slaw Well, I was smoking a pork shoulder for our guests and as usual I was going to make the standard coleslaw to go with it, when out of nowhere, Pepé le Chef jumped out and said, “NO, NO SHERIE… […]
The best tuna salad ever Okay, now I know that sounds like I’m bragging, but I have been told by many people that my tuna salad is the best they have ever eaten. And I have been asked to post this recipe more than once. […]
Is there time for tasty taco tuesday tongue twisters today?
Pepé and Claude challenge you to come up with some tasty taco Tuesday tongue twisters of your own while we make these easy and healthy fish tacos, but don’t talk with your mouth full (that drives my hubby crazy). It’s the Tuesday before Cinco de Mayo and these two are getting ready to have their own little fiesta. Señor Pepé and Señor Claude were getting in the mood to make these ‘excelente’, healthy and easy fish tacos by starting out with a margarita. You know what doesn’t go with too many margaritas? Tongue twisters. Actually, they kinda do… I’m not gonna lie, it’s hilarious. Good thing these tuesday tacos don’t take too long to make. You will be done eating before your tongue is too twisted to talk about Tuesday’s tacos today.
You can use other fish if you like, I just prefer halibut. It’s also a lot healthier and faster since it’s not breaded and deep fried.
Mix all sauce ingredients in a bowl and set aside. You can put your sauce into a squeeze bottle or zip lock bag so you can squeeze it onto your tacos, or just spread it on the tortillas before you add your other ingredients. (sorry I forgot to take a picture of that, but I’m sure you get the idea)
Season halibut with salt and pepper, then combine the cumin, cayenne pepper, oregano and garlic pepper in a bowl (I like to double or even quadruple this season mixture and put it into a spice jar that I saved – it can be used to season many other recipes).
Slice all your garnish.
Pepé and I were thrilled to see such a tiny seed in the avocados.
Meanwhile, heat tortillas on a griddle, skillet or in the microwave. It only takes about 8-12 seconds in a microwave, so be careful not to overcook tortillas.
Slice halibut into small pieces. I use two per taco, but it depends on the size of tortillas. I used 6 inch tortillas, but size really doesn’t matter. 😉
Assemble your tacos with desired garnish and enjoy!
Easy & Healthy Fish Tacos
- 1/2 Pound Halibut filets
- 2 Tablespoons olive oil
- 4 Flour Tortillas
- salt and pepper to taste
- 1/2 Teaspoon Cumin
- 1 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup Sour Cream
- 2 Tablespoons Lime Juice (fresh squeezed and strained of pulp)
- 1 Teaspoon Chipotle Chili Powder
- 1 Large Jalapeño (thinly sliced)
- 3 Ounces Red Cabbage (sliced or shredded)
- 3 Ounces Onions (I used red, but it won't matter)
- 3 Ounces Radishes (sliced)
- 1/2 Large Avocado (sliced)
- Cilantro (chopped and optional)
- Lime Wedges
- Mix all sauce ingredients in a bowl and set aside. You can put your sauce into a squeeze bottle or zip lock bag so you can squeeze it onto your tacos, or just spread it on the tortillas before you add your other ingredients.
- Season halibut with salt and pepper, then combine the cumin, cayenne pepper, oregano and garlic pepper in a bowl (I like to double or even quadruple this season mixture and put it into a spice jar that I saved – it can be used to season many other recipes). Sprinkle fish with mix and set aside. Slice all your garnish.
- Heat skillet on medium high. After skillet is hot, add oil and let that get hot for a minute, then add the seasoned fish fillets. Let them cook on each side for about 2 minutes. Meanwhile, heat tortillas on a griddle, skillet or in the microwave. It only takes about 8-12 seconds in a microwave, so be careful not to overcook tortillas. Assemble your tacos with desired garnish and enjoy!