Fish Tacos with Corn Salsa
1/2 Cup corn
1/4 Cup diced red onion
1/2 Cup diced plum tomatoes
1/2 Jalapeno, seeded and minced
2 TBS Lime juice
Salt and ground black pepper
2 TSP cayenne pepper
4 (4 OZ) tilapia fillets
Low-fat sour cream and cilantro for serving
I have become way more confident cooking fish over the past couple of months, so I have been using more of it in my weeknight menus. Tilapia is my new go-to protein if I have no idea what to make for dinner - perfect for an impromptu taco night! It's so versatile and easy to cook, especially if you can find a great brand of frozen fillets at your grocery store.
No taco would be complete without salsa, and these become even better with this fresh version with corn. Homemade salsa has way more texture than anything you can find in the store, which makes for less soggy tacos. It's so simple to make too! Make extra to snack on with tortilla chips or to serve over a salad.
For the salsa, mix the first 5 ingredients in a bowl. Season with salt and pepper. Set aside.
Preheat broiler. Pat the fillets dry with a paper towel. Season both sides with salt, pepper and cayenne. Place on foil-lined broiler pan lightly sprayed with oil. Broil for 6-8 minutes, or until edges are browned and fish flakes easily.
Serve fish and salsa on warm tortillas with sour cream and cilantro.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.