Quickie Dinner Week: Tilapia Tacos - Sweet Potato Chronicles - Sweet Potato Chronicles

Quickie Dinner Week: Tilapia Tacos

This is our 200th post. If SPC was a tele­vi­sion series, our direc­tor would roll out a sheet cake with me and Ceri's pic­ture on it while the crew cov­ered us in hugs. Instead the crew (ie. the cat) is under­whelmed with my pres­ence and I'm cov­ered in calamine lotion in an effort to make it look cool to my daugh­ter with chicken pox. I imag­ine Ceri has a sim­i­lar cel­e­bra­tory state around her. Either way, I'm excited. Thank you for reading.

This week is quickie din­ner week. 15-minute din­ner week sounded bet­ter, but I chop slow. Besides, let's be hon­est, when a cook­ing site, book or recipe says prep time is 15 min­utes it's because they don't have a four year old dis­tract­ing them with ques­tions like: "How will Nemo [fam­ily fish] get his wings so he can get to heaven?" (That really hap­pened to me. P.S. Never let the babysit­ter change the tank water.) In an effort to be com­pletely trans­par­ent here at SPC, I clocked myself as I made this meal. I washed, chopped and mixed every­thing in this time. I did turn off the stop watch on my iphone the sec­ond I took the fish out of the oven, so plat­ing wasn't fac­tored in. I fig­ured you wouldn't mind. Here is your 23 minute and 41 sec­ond meal. Go forth and beat it. I'd love you to.

Tilapia Tacos

3 tilapia fil­lets
2 table­spoons expeller pressed grape­seed oil
2 table­spoons plus 2 tea­spoons fresh, squeezed lime juice
1/3 cup of 0% Greek style yogurt
2 table­spoons of low-fat may­on­naise
1/4 cup chopped fresh cilantro
1/2 tea­spoon salt, divided
3 cups chopped let­tuce
6 whole wheat flour tortillas

Method

Pre­heat oven to 425.

Spray cook­ing spray on a bak­ing sheet with edges and set aside.

In a medium bowl, whisk together 2 table­spoons lime juice, oil and 1/4 tea­spoon salt. Place tilapia on pre­pared bak­ing sheet and spoon mix over top. Bake in oven for 10 min­utes, or until the fish flakes when tested with a fork. Trans­fer to a bowl and flake apart in chunks.

In a sep­a­rate bowl, whisk together the yogurt, may­on­naise, cilantro, 2 tea­spoons of lime juice and 1/4 tea­spoon of salt. Warm tortilla's in oven for 1 minute.

Place yogurt mix, lettuce, warm tor­tillas and fish on table and allow each fam­ily mem­ber to assem­ble tacos.

 

I received zero help from Scar­lett. I now miss her in the kitchen when she's not around. Actually, she was around, but she was col­or­ing so nicely I hated to inter­rupt her. Plus, she was hav­ing one of her end-of-the-day, uncon­trol­lable laugh­ing fits. This gen­er­ally alter­nates with the end-of-the-day, can't focus on any­thing tired fit. I pre­fer the former,  but nei­ther are good in the kitchen.

These tacos have a ligh­tand fresh fla­vor. On this occa­sion, Scar­lett gob­bled one and a half down. My hus­band asked for them again later this week, so that's always a good sign. He loves to add salsa to his tacos. You could also try stuff­ing them with grated mon­teray jack cheese, sliced avo­cado and finely chopped red pep­per. What­ever you like, really. How­ever, by doing so, I can't guar­an­tee the timing.

  

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