Saturday, June 5, 2010


I love food that has lots of color.  And fish tacos have lots of color.  (And to prove it to you, this photo is completely untouched) It was such a simple meal, and SO delicious, I can't believe we don't make these more often.  It's going to be a Summer standard, I think.

I don't really think I need to write a recipe since it was so simple.  I just pan fried some well seasoned white flesh fish (tilapia, in this case).   I just seasoned with salt, pepper, and a little cumin, and then squeezed some fresh lime over the top.  I combined it with finely shredded red cabbage, avocado, fresh salsa*, sour cream, some sauteed fresh corn, cheese, and some lime juice on top of it all.  Yum!
* for the salsa:

juice of 1 lime

1/2 vidalia onion, diced small (if you don't have vidalia, use any onion, dice small and soak in water for at least 30 minutes, changing the water at least twice)
4~6 sweet tomatoes or 1 whole package grape/cherry tomatoes, diced small
1 bunch cilantro, chopped fine (and I mean FINE)
salt to taste

Combine all the ingredients in a bowl and toss. Serve.

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