In attempts to be healthy and incorporate fish into our diets I adapted a recipe from eatingwell.com and made it my own. The rice is a play off how I think chipolte makes there's but healthy!
Fish Tacos and Cilantro Lime Rice
2-4 Tilapia Fish Filets
1 Cup Wheat Flower
1 Teaspoon Cumin
1 Teapsoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
Each teaspoon is going to be halfed between the flower and the panko bread crumbs so each recieves 1/2 teaspoon
1 Cup panko bread crumbs
3 Tablespoons Peanut/Grape Seed/Olive Oil
1/2 to 1 bottle Light Cerveza
4-8 Corn Tortillas
Garnish
Sour Cream or Greek Yogart
Shredded Lettuce
Diced Sweet Peppers (The baby red/yellow/orange sweet peppers)
Diced Green Onion
Chopped Cilantro
Tomatoes
Lime wedges
Shredded Cheese
Lime Cilantro Rice
3-4 Cups Brown Rice
4-6 Cups Water (brown rice needs more water to steam/cook)
1/2 Cup Fresh Lime Juice
1/4 Cup Chopped Cilantro
For fish, cut into bite size chunks. Mix flower and 1/2 teaspoons of seasons. Add beer half a bottle at a time and mix well. You want a batter to dip the fish in so the panko crumbs stick. The consistency should be similiar to pancake mix. Drop all of the fish chunks in batter and let sit for 10 min. While setting put oil into a frying pan and warm at medium to medium hot depending on your stove top. While oil is warming put rice into steamer/pot with water and 3 tablespoons of the lime juice, this way the lime juice also cooks into the rice. While rice cooks mix the panko bread crumbs in with the remaining 1/2 teaspoon of spices. Once oil is hot take individual fish pieces out of the batter and dredge in panko bread crumbs and put in pan. Watch the fish and how fast they brown depending on your cook top. If you need to up the heat or lower the heat do so. Since you don't want to over crowd the pan (this can drop the oil temp and slow cooking, so cook enough fish where they still have room to cook). While fish is cooking I will turn the oven on to 275 and place a cookie sheet with a wire rack in it to set the fish after they are cooked on while cooking the remaining batches. This helps keep the fish warm and crispy. While fish and rice are cooking take a large piece of foil (about 15 inches or less depending on amount of tortillas) and a damp paper down and lay the paper towl on the non shiny side of the foil. Layer the tortillas so they are over laping about half way on the paper towel. Once done fold over foil like a present and place in warm oven with fish to warm the tortillas.
Once rice is finished add in remaining lime juice and fresh chopped cilantro. Stir and its ready! I don't add spices to mine but you can if you want! Once fish is done simply put together and enjoy!!
I'd highly recommend the addition of the sweet peppers. They really gave it an extra yumminess!
<3 Ash
Fish Tacos and Cilantro Lime Rice
2-4 Tilapia Fish Filets
1 Cup Wheat Flower
1 Teaspoon Cumin
1 Teapsoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
Each teaspoon is going to be halfed between the flower and the panko bread crumbs so each recieves 1/2 teaspoon
1 Cup panko bread crumbs
3 Tablespoons Peanut/Grape Seed/Olive Oil
1/2 to 1 bottle Light Cerveza
4-8 Corn Tortillas
Garnish
Sour Cream or Greek Yogart
Shredded Lettuce
Diced Sweet Peppers (The baby red/yellow/orange sweet peppers)
Diced Green Onion
Chopped Cilantro
Tomatoes
Lime wedges
Shredded Cheese
Lime Cilantro Rice
3-4 Cups Brown Rice
4-6 Cups Water (brown rice needs more water to steam/cook)
1/2 Cup Fresh Lime Juice
1/4 Cup Chopped Cilantro
For fish, cut into bite size chunks. Mix flower and 1/2 teaspoons of seasons. Add beer half a bottle at a time and mix well. You want a batter to dip the fish in so the panko crumbs stick. The consistency should be similiar to pancake mix. Drop all of the fish chunks in batter and let sit for 10 min. While setting put oil into a frying pan and warm at medium to medium hot depending on your stove top. While oil is warming put rice into steamer/pot with water and 3 tablespoons of the lime juice, this way the lime juice also cooks into the rice. While rice cooks mix the panko bread crumbs in with the remaining 1/2 teaspoon of spices. Once oil is hot take individual fish pieces out of the batter and dredge in panko bread crumbs and put in pan. Watch the fish and how fast they brown depending on your cook top. If you need to up the heat or lower the heat do so. Since you don't want to over crowd the pan (this can drop the oil temp and slow cooking, so cook enough fish where they still have room to cook). While fish is cooking I will turn the oven on to 275 and place a cookie sheet with a wire rack in it to set the fish after they are cooked on while cooking the remaining batches. This helps keep the fish warm and crispy. While fish and rice are cooking take a large piece of foil (about 15 inches or less depending on amount of tortillas) and a damp paper down and lay the paper towl on the non shiny side of the foil. Layer the tortillas so they are over laping about half way on the paper towel. Once done fold over foil like a present and place in warm oven with fish to warm the tortillas.
Once rice is finished add in remaining lime juice and fresh chopped cilantro. Stir and its ready! I don't add spices to mine but you can if you want! Once fish is done simply put together and enjoy!!
I'd highly recommend the addition of the sweet peppers. They really gave it an extra yumminess!
<3 Ash
