Grayton Beach State Park, Santa Rosa Beach, Florida
So God said to Noah, “I am going to put an end to all people, for the earth is filled with violence because of them. So make yourself an ark of cypress wood; make rooms in it and coat it with pitch inside and out.” ~ Genesis 6:13-14
Somehow, I managed to fill my day with blogging. I don’t know how that happened, since I wasn’t that far behind, but I was a little sluggish. I think it stemmed from last night’s dinner. At bedtime, Blaine and I both had parties going on in our bellies, and this morning, I still felt really full. Weird! Blaine spent time working on Social Security and electrician (IBEW) retirement figures. He’s so good at taking care of us financially! Once the sun came out, he moved outside to work on some things. I cleaned the bathroom. Exciting, huh?!?
Beginning with today, the next three days will be filled with football.
But dinner was scrumptious! I’ve never made fish tacos before, but this was certainly a fantastic recipe! Yummylicious!
Not much excitement going on today, unless you count the TV watching that went on – Blaine with football in the living area, me with chic flicks in the bedroom. 😊
FISH TACOS
Ingredients:
- 12 small white corn tortillas, or flat bread equivalent
- 1 lb tilapia
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- ½ tsp salt
- 1/8 tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp Butter
Toppings:
- shredded cabbage
- 1 medium avocado sliced (optional)
- 1 roma tomatoes diced
- ¼ C. diced red onion
- 2 T. Cilantro, chopped
- 1 C. shredded mozzarella/cheddar mix
Sauce:
- 1/2 cup sour cream
- 1/3 cup Miracle Whip and Helmann’s (equal parts)
- 1 Tbsp lime juice from 1 lime (or bottled juice
- 1 tsp garlic powder
- 1 tsp Sriracha sauce or other hot sauce (Chipotle Cholula)
Instructions
- Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
- Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
- Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
- To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat. Or microwave the flat bread.
HINT: I loved the flat bread, Blaine opted for wheat Tostitos Scoops and put his ingredients in a bowl. (That means he ate a fish bowl! Ha! Get it? A Fish Bowl? 😊) He had two bowls (about 2/3 full), and I had one large flat bread full. Just to give you an idea of how much this makes.