tropic fish tacos-what does that mean brynn? well I threw in “tropic” because they are kinda exotic like that, especially because I went crazy with the toppings and included mango. H E L L O ! I also have been super into plantains ever since I had them in Costa Rica, so I made them as a side. Costa Rica? I know right? 🙂 now that I am thinking about it-I should have just put the plantains in the tacos. c’mon brynn. it’s okay though because the tacos were still bomb and so were the plantains. maybe I actually kept the plantains out for a reason, because I love them so much just by themselves.
T O P P I N G S: fish//mango+tomato//avocado//queso fresco//cilantro//lime juice
I don’t want to live in a world where there is no cilantro on my tacos.
where is the avocado you ask? it’s buried under the beautiful queso fresco. no, I am not trying to be cool and use Spanish, the cheese is literally called queso fresco. it’s a traditional mexican cheese commonly used to garnish delicious dishes such as this. I know it looks like feta or goat cheese, but it tastes completely different. it is much more mild, and it has a fresh/bright/and milky taste. I chose queso fresco because it compliments the mango and avocado and doesn’t overwhelm it like sharper cheeses would. for the fish I would recommend a cajun or blackened seasoning. I would also recommend cooking it ~outside~ on the grill even if it’s cold outside. we cooked this fish inside on a pan and the fish odor wafted through the whole kitchen and it. won’t. leave. I forgot fish does that. oopsie
the key for authenticity is corn tortillas. you may love your flour, but the right corn tortilla can change you. it will take a couple times, just like you didn’t like coffee the first time you tried it. but, now you love coffee right?? (I hope so) if you end up trying it and hating it you can throw authenticity to the side and just admit you are a poser. 😉 it’s okay. embrace it. I not only love corn tortillas because they are authentic, but also because they have the perfect amount of sweet to them. some corn tortillas can be bad. I know, I know, it’s true and sad. sometimes the ones on the shelves in the grocery store can be kinda flimsy and break. no worries, I have a solution. I thought about making them from scratch-but then I found these awesome corn tortillas in the grocery store in the refrigerator section by the cheese. you simply heat them in a pan for 1 minute and they are golden, warm, strong, and puffy 🙂
do you believe in love?
- corn tortillas (buy the kind in the refrigerator section)
- 1lb fish of choice
- blackened seasoning//or other favorite fish seasoning
- 2 mangoes
- 2 tomatoes
- 2 avocados
- 2 limes
- queso fresco
- season fish and prepare grill
- grill fish 6 min each side
- let fish cool for 3 min and chop into cubes
- slice avocado, dice tomato and mango
- warm up tortilla in pan according to package directions
- top taco with fish, avocado slice, diced tomato/mango, crumbled queso fresco, cilantro, and drizzle lime juice
- goes great with a side of fried plantains and black beans
Follow my blog with Bloglovin