Fish Tacos

These fish tacos are great for the summer. I love to put any kind of fish I have on the grill, add a little seasoning, and put it in a burrito.

The day I wanted to make this it was raining outside. I had to improvise because this was on my menu, so I heated up the old non-stick skillet and got to work. For this recipe I used Tilapia. I wanted a lighter fish that would cook pretty fast. Flounder, Perch, Sea Bass or any type of thinner white fish would work as well.

Yes my friends, I added cheese (lots of cheese!), sour cream, cilantro, and a little salsa. Trust me the fish is in there. It's on the bottom of this deliciousness.

Fish Tacos

4 Tilapia Filets 

4 tbsp. all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. pepper

1 tsp. cajun seasoning

2-4 tbsp. extra-virgin olive oil

Heat a non-stick skillet over medium-high heat. Add 1-2  tbsp. oil; swirl to coat. Place flour in a shallow dish. Add salt and pepper to flour and stir to combine. Wash fillets and pat dry with paper towel to remove excess water. Sprinkle fillets evenly with cajun seasoning and rub to ensure seasoning is incorporated all over each fish. Dredge fillets in flour. Shake to remove any excess. You just want a nice dusting not a coating of the flour. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1-2 tbsp. oil and 2 fillets. 

Break the fish up into bite-sized pieces and add to tortillas with your favorite taco add-ins. 

Rice Bowl (Mock Chipotle)

I made this super easy, super yummy rice bowl today. It's really simple to put together you just need the ingredients. Think Chipotle Restaurant but this time you can add as much meat as you want, because we all know they skimp on the meat sometimes. Love you Chipotle but y'all be trippin'!

I found this amazing rice at Target in the frozen vegetables section. I always get peppers, onions, and corn in my bowl so I was super excited when I saw this:

Pop this baby in the microwave for 5 minutes and you have yummy rice. 

Next comes the meat. I also bought this fajita meat to make the other night for another dish and I had some left over. 

Put meat in a skillet with a little olive oil to brown up a bit. Super easy! 

I added some cheese, lettuce, salsa, cilantro, and sour cream and voila, instant rice bowl. It was sooooo good. It is perfect for a lunch or dinner. Feel free to add whatever type of meat you want. Next time I am going to add shrimp. I bet that will be so tasty. ENJOY! 

Rice Bowl

Cilantro Lime Rice (Archer Farms from Target is what I used)

Beef Fajita (Use whatever kind of meat you want)

Cheese (I used shredded cheddar)

Sour Cream (Pile on as much as you want)

Salsa (I used Trader Joe's brand because it's my favorite)

Lettuce (I used mixed greens)

Cilantro (dice up and sprinkle on top once complete) 

Pile it all in a bowl and enjoy. 

Pork Tenderloin with Preserves and Red Potatoes

These two herbs do wonders for pork. 

 Rosemary and Thyme

These herbs combined with a little salt, pepper, and olive oil are amazing! 

Summer is here and that means no work for me. School is out and I can focus on my other passion, cooking. I have been a terrible cook this past school year. Nothing came out right. Everything was too salty, overcooked, or just plain gross. My poor husband had to deal with it, though he often suggested we eat out. We spent WAY too much money doing that so I was sure that once school was out I would begin to focus on cooking much better, healthier meals. 

Pork Tenderloin Recipe

1-2 lb. Pork Tenderloin (all natural)

1 tsp. Kosher salt

1tsp. Crushed black pepper

2-3 tbsp. chopped, fresh rosemary

2 tbsp. chopped, fresh thyme

1 tbsp. Herbs de Provence

1 tbsp. Olive Oil

I started today with a yummy pork tenderloin. I just picked up a little all natural pork tenderloin (organic) from the grocery store. This tenderloin does not have any additives or flavoring in it, which is what you want since you will be adding all of your flavoring yourself. 

Rinse the tenderloin off and pat dry with a paper towel. Place in a gallon sized plastic bag. Add salt, pepper, rosemary, thyme, and olive oil. Mix all around making sure to cover the meat with all of the seasonings. Get all of the air out of the bag and seal it shut. Put it in the fridge and let it marinate 4-6 hrs. I turned it over after 3 hrs just to make sure all of the juices were flowing.

Take tenderloin out of bag and place on roasting rack (I covered my roasting rack with foil for easy clean up). You want to bring the meat to rest outside of the fridge for a bit. Cold meat doesn't do well straight out of the fridge and into a hot oven.  Preheat oven to 400 degrees. Cook for 30-40 minutes, depending on your oven. Meat should no longer be pink and juices running clear. Take out of the oven and let rest for 10-15 min. Slice thin or thick. 

Preserves

1/4 c. Fig preserves

1/4 c. Apricot preserves

1/3 c. water

1 tsp. vinegar

Combine all ingredients in sauce pan and bring to a boil, stirring to mix. Let boil for 5 minutes or until it starts to thicken. Take off of heat, stir, and let stand for 5 min.

Red Potatoes*

1/2 lb. red potatoes

1 tbsp. diced garlic

1 tbsp. chopped rosemary

2 tbsp. olive oil

1 tsp. kosher salt. 

Slice red potatoes in half and place in water. Bring to a boil until potatoes are soft. Strain. Heat a large skillet with olive oil. Sautee garlic and rosemary in the oil. Place the potatoes, cut side down into the skillet with olive oil, rosemary and garlic. Once the cut side is crisp, take out and sprinkle with kosher salt.

*I have to credit my dear friend at work for the potato recipe. Thanks LAB!