I’m a big, huge fan of fish tacos. I’ve lavished the gourmet-types (a la Seasons 52 and Bonefish Grill), I’ve had them from the grill and I’ve even enjoyed them on a horse farm (oh, yes. I did.) Recently, Pam from IYAMPAM shared her Fish Taco Recipe with me. (She served the waffle fries and rice on the side, but feel free to be daring and mix it in.)
- box of tilapia (usually in the frozen section and usually breaded, though you can search for unbreaded)
- whole wheat tortillas
- container of diced tomatoes
- fresh salsa
- Goya yellow rice
- waffle fries (Pam included the waffle fries as a treat for her son)
- frozen vegetables
- bag of salad
- Julie's optional additions: guacamole, avocado, sour cream
- prepare the yellow rice (follow directions)
- heat oven to 425
- prep baking sheet. sometimes i use cooking spray but this time I used parchment paper.
- lay waffle fries and fish fillets on top, put in oven and bake for approximately 20 minutes
- mix together 1 part fresh salsa to 2 parts diced tomatoes (the salsa Pam used is real oniony so she wanted less of that flavor. Adjust to taste)
- place tortillas on a plate, cover with Saran wrap (Julie uses a damp paper towel instead) and heat for 15-30 secs
- cut fish into small, bite-size pieces
- assemble tacos with lettuce, tomato/salsa mix and fish and serve with fries and rice
Pam is an educator librarian who is drawn to the little ones and enjoys helping others. Pam is a mother and has a keen eye for knowing what works and what doesn’t based on personal experience, research, and collaborating with other mothers. In her purse you’ll find a cup of coffee, a book, and her iPhone. She loves social media, writing book reviews, and curating children’s literature.
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