Fish Tacos
- Olivia
- Mar 11, 2015
- 2 min read
Hola! Que tal?
Yeah that's all I've got for now. It's been a minute since I've used Spanish.
Is it weird that all day I've had the Taco Flavoured Kisses song from South Park stuck in my head because of these tacos? (Don't judge me)
Also, I've had a sinus headache for the most part of the day. Which sucked majorly because it affected my appetite. And that's no bueno when I've made Fish Tacos for lunch!
This is actually my second time making this, but first time feauturing it on my blog. They're so good and so easy to make. I originally started this as a leftovers taco. There were two pieces of tilapia leftover so I used that, some leftover kale and mushrooms, random seasonings my favourite, BBQ Mayo dressing! I can't stress how awesome BBQ Mayo is! It's soooooooo good! I've been adding it to almost every sandwich I make lately and it's ready in two steps (combine bbq sauce and mayonnaise, done).
These fish tacos are soft, juicy and full of flavour. They're not your conventional taco but feel free to swap or add any ingredients you want to make it just right for your taste buds!
FISH TACOS
Serves 2
Ingredients:
2 six inch tortillas
2 tilapia
1 handful spinach
1/4 cup grated carrots
1/4 cup shredded cheese
2 tsps olive oil
2 tsps lemon juice
Garlic and pepper seasoning
Italian Seasoning
BBQ Mayo (combine 1 tbsp mayo with 1 teaspoon bbq sauce)
1/4 cup diced mushrooms
Directions:
Mariante tilapia in olive oil, lemon juice, garlic and pepper seasoning and Italian seasoning for a minimum of 5 minutes.
Grill tilapia on medium heat with mushrooms.
Layer BBQ Mayo on tortillas while the tilapia and mushrooms cook.
Slice fish into smaller pieces then place tilapia on one side of the tortilla.
Add other toppings and serve!
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