Fish Tacos With Tomato Pepper Salsa

Photo: yvette

Ingredients

Tomato Pepper Salsa

1 large carrot cut julienne

3 tablespoons champagne vinegar

1/4 cup olive oil

1 tablespoon granulated sugar

salt and pepper to taste

6 jalapeños cut small dice

1 small red onion small dice

1 bulb garlic, peeled and cut small dice

1 teaspoon olive oil

1 yellow pepper cut medium dice

2 large tomatoes cut medium dice

3 tablespoons fresh chopped parsley

1 tablespoon lime juice

Fish Tacos

1/2 small head of lettuce, washed and chopped

6 soft flour tortillas

6 boneless fillets of white fish such as tilapia

2 juice of limes

2 teaspoons lemon pepper seasoning

1 teaspoon chili powder

2 teaspoons red pepper flakes

3 tablespoons Green Seasoning

1 teaspoon of your favorite taco seasoning (optional)

1 tablespoon golden ray cooking butter (if available)

3 tablespoons canola/vegetable oil

Preparation

For Salsa:

Place a small pot of water on the stove under high heat, when it comes to a boil, place carrots in the water for 1 minute, remove and place strained carrots in ice water to cool.

When carrots are cooled strain and set aside.

In large bowl pour in vinegar and 1/4 cup olive oil, whisk until emulsified, continue to whisk and add in sugar, then finally add salt and pepper to taste (this is your dressing for the veggies).

Put dressing to the side and place a large saute pan under medium/high heat and place 1 tsp olive oil in pan.

When the oil is shimmering add in onions, garlic, and jalapenos. Saute until onions turn clear.

Toss in yellow peppers and cook for one minute more and then turn off the stove.

While you allow the onion mix to cool, take carrots, tomatoes and parsley and toss into vinegar dressing.

Now add in onion mixture to dressing, toss, and finish with 1 tbsp lime juice. Set aside.

For Tacos:

Heat oven to 350 degrees.

Take tilapia fillets and toss in mixture of lime juice, lemon pepper seasoning, chili powder, red pepper flakes, green seasoning, and taco seasoning.

Heat large skillet under high heat with golden ray(if using) and canola/vegetable oil.

When oil is slightly smoking add in fish fillets.

While fish is cooking spray a baking sheet with cooking spray and place tortillas on it and place in the oven to warm.

Fillets should be opaque by now, so begin to break fish into pieces.

If fish pieces are fully opaque turn off the stove.

Remove tortillas from the oven.

Fill tortillas with fish mixture and top with chopped lettuce, tomato pepper salsa, and a lil sour cream...Voila!!! Dinner is served

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About

This is my take on fish tacos. I am usually buy them from my favorite neighborhood mexican spot but it was just more economical to make them and I am thoroughly pleased with the results. Please take the time to go check out my other delicios recipes at my blog:

http://decupcakecriminal.blogspot.com/