The Perfect Fish Tacos

I’m very particular when it comes to eating fish.  I’ve been a vegetarian since I was about eight years old.  Not until recently, I didn’t even eat fish.  I started eating fish about two years ago, simply for the health benefits.  There are only two kinds of fish I will eat, and that’s canned albacore in water and tilapia.  End.of.story.

SO——I made some fish tacos last night.  Beer battered fish tacos.  Dos Equis Amber beer battered fish tacos witih avocado, cabbage slaw, and homemade salsa (with a side of black beans and Mexican rice).  The nice thing about this is that the fish is not deep fried, it’s pan fried (a LITTLE less grease).  The homemade toppings from fresh vegetables and fruit (avo is a fruit) make it so good.

Beer Battered Fish

4 small tilapia filets (cut in half length wise)

3/4 c. vegetable oil

2/3 c. self-rising flour

1 c. beer (of your choice)

1 tsp. paprika

1 tsp. salt

1/2 tsp. pepper

Cabbage Slaw

1/2 head of purple cabbage (chopped)

1 lime (juiced)

2 tsp. white vinegar

1 tsp. salt

1/2 tsp. pepper

Salsa                                                                                              Additional Ingredients

2 large tomatoes (diced)                                                                 8 corn torillas

1/2 jalapeno                                                                                  1-2 avocados

1/4 clump of cilantro                                                                    1 can black beans

1/4 lime (juice)                                                                              1 pouch of Mexican rice

salt and pepper to taste                                                                   

Directions

Mix together flour, beer, paprika, and s&p.  Heat oil to medium-high in a frying pan.  Coat tilapia pieces in the beer/flour mix and drop into hot oil.  Be careful, this oil is HOT.  Let cook for a few minutes (or until golden brown).  Flip over and let the other side do the same.  Line a plate with paper towels away from the burner.  Remove fish from pan and place on the paper towels to allow the excess oil to absorb.

The salsa and slaw can just sit while everything is cooking to soak up flavor and let the cabbage break down a little (from the lime and vinegar).

Once the fish has cooled slightly, build your tacos!  This makes enough for about 4 people (so each person can have two tacos).

Raspberry Peach Heaven

Θnce upon a time, there was princess who lived in the enchanted town of Peaches ‘n’ Cream.  She was a simple girl, who enjoyed the small things in life, like watching birds in the park and admiring colorful flowers in the spring.  One day, she came upon a glowing flat screen, with pictures of all of her favorite things:  painting, decorating, cooking, crafts!  It had the word “Pinterest” at the top, oh my.  Hiding on the screen, was what looked like a recipe for delicious cobbler–it was!  Princess Peach thought, this looks delicious, but I want to make it my own.  She decided to use less sugar, less butter, and add some more fruit.  After she created the cobbler, she soon decided it was the most heavenly tasting thing she had ever taken a nibble of.  She continued to eat and eat, until she turned into a giant peach!  Soon after, her prince came crashing through the door (his name is not James… or Mario for that matter), “My princess, what have you done?!!!!”  Speechless, she rolled herself over to him and showed him the empty dish.  Together, they chuckled and enjoyed the rest of the afternoon…

Have I gone too far?  I think so.  Although I’m not a princess like the one in the story, the rest is pretty much true.  I ate the entire thing in one sitting.  Fork in one hand, whipped cream in the other.  Nobody was stopping me!  And if you’re still wondering, no, I did not turn into a peach.

Here’s the recipe:

Raspberry Peach Cobbler

Can of sliced peaches in 100% pear juice

1/2 container of fresh raspberries

1.5 cups self-rising flour

1.5 cups milk

3/4 cup sugar

1/2 stick butter (melted)

In a 9×13 inch baking dish pour melted butter. Mix self-rising flour, milk, and sugar to make a smooth and RUNNY batter (yes, it’s supposed to be really runny).  Pour batter over melted butter.  Put fruit on top, juice and all.  Bake at 350 degrees for 45 minutes. Let set 15 minutes before serving.  Serves about 8 (unless you’re like me and eat the whole thing in one sitting).