I have a confession to make. I slept through Cinco de Mayo. The real thing. As in the celebration of Puebla, Mexico while I was in Puebla. I never know whether to laugh or sigh at my college antics, but I can tell you that that year of study abroad was one of the funnest of my life, albeit the most irresponsible–ever. So, after a long night of partying, I slept right through the fesitivities. My older, more mature self has remorse of the fabulous Poblano foods I could have indulged in or the festive dances I may have seen. But at that time I was more than happy with my amiga Tiffany, a cold Sol, and dancing to “the band”. This year on Cinco de Mayo, it’s all about the food. Now Fish Tacos may not be Poblano, but why not conjure up Mexican beach memories while we are at it?
Here’s What You Need: (For 4)
4 small tilapia fillets (defrosted if applicable)
Paprika & Cumin
Extra virgin olive oil
6oz FF plain yogurt*
2/3 cup of salsa
Mexican cheese (Like part-skim cotija or queso fresco)
*Note: Greek yogurt is very tangy, so if you don’t like that flavor go with lf or ff sour cream or plain yogurt that is not Greek.
Here’s What You Do:
Preheat a capful of extra virgin olive oil in a pan over medium high. Season the fish on both sides with paprika and cumin to coat. Heat for about 3-4 minutes per side or until cooked through. Squeeze lime over the top. Meanwhile, mix the yogurt with the salsa to create a sauce, chop the cilantro and the cabbage. Heat the tortillas (I just heated them up in the same pan I made the fish.) Layer the sauce, the fish, the cabbage, the cilantro and more sauce. Give an extra squeeze of lime and then sprinkle with the Mexican cheese.
With fish I tend to play up that fishing is really cool-My husband takes the boys fishing out on our dock a lot. Even though these fish came frozen at the super market, the whole concept of fish is just a lot more intriguing to little boys who love fishing! Of course you can stir the fish into Mexican rice or make it into quesadillas.
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