Fish Taco Night
Note: This picture is to give the general idea, these are Corn Salsa Fish Tacos.
I am trying new ideas for fish. I saw many fish taco recipes, my first thought when seeing these? Gross! Then, I decided to give it a try. After looking at the recipes, most were made with ingredients that I do not like, so I came up with my own.
- 10 Flour Tortillas (I used 8 inch diameter size)
- 1 10oz Can of Rotel, drained
- 1 Cup of Pace Picante Sauce, Chunky
- 1 Cup of Corn, drained
- 1 Red Pepper, diced
- 2 Chopped Green Onions
- 2 Tsp of Cayenne Pepper
- 1 Tbsp of Creole Seasoning
- 3 6oz Tilapia Fillets
- Mexican Shredded Cheese
- Makes 5 Taco’s
I started by preheating the oven to 400*. I placed the fish fillets on a baking sheet, then I sprinkled the Creole seasoning and cayenne pepper over each fillet. If you like spice, add more cayenne pepper. I do not like spicy foods. I baked this in the oven for 30 minutes or until the fish is fully cooked.
While this was cooking, I added all the remaining ingredients to a skillet and let is simmer.
Once the fish was done, I prepared the taco’s. I used 2 tortilla’s for each taco. One of the recipes that I read mentioned doing this and it was a lot less messy using 2 tortilla’s. Then, I put 1/2 of the fish fillet on the tortilla’s and topped it with the skillet mixture. I decided to only use 1/2 of the fillet because I’m still learning to love fish and the whole fillet was a bit much for me, plus this made more.
When I had my taco’s made, I put them on a cookie sheet and baked in the oven for 10 minutes on 350*, to make them crispy. I added some cheese to each one when I got them out of the oven.