Fish Tacos

We’re dealing with a bit of a crazy, scary heatwave that unfortunately is super common in Los Angeles during the month of September. Good ol’ September! All I want to do is bathe in a bath full of ice cubes, drink nothing but cold beer and eat ceviche and fish tacos.

That’s classic hot weather-food. It’s also the food I want to eat when I’m craving something filling and awesome, but also leaves me feeling with a bit of pep in my step.

But mainly I made this because I want to share Stephanie’s new book, beautiful book.

The food looks glorious – and easy! If you like Stephanie’s blog, i am a food blog (it’s a must-read!), then you’ll love the book. The same design element from her blog is sprinkled throughout the book, the photos are modern, sleek, austere (in a good way!) and the food makes me want to run to my kitchen and make spicy chicken wings.

Also, Stephanie’s sweet and familiar personality comes through in the recipe head notes.

So, if you’re sweating like me and in search of a light-as-a-feather, tasty meal, make these fish tacos. Also, if you’re just hungry you can also make them.

Fish Tacos

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Author: Adrianna Adarme

Ingredients

• 1 jalapeno, thinly sliced1 jalapeno, thinly sliced
• 1/2 white onion, finely diced1/2 white onion, finely diced
• 1/4 cup fresh cilantro, chopped1/4 cup fresh cilantro, chopped
• 1 tablespoon vegetable oil1 tablespoon vegetable oil
• Juice from 1 lime or lemonJuice from 1 lime or lemon
• 1 pound tilapia or cod, cut into chunks1 pound tilapia or cod, cut into chunks
• Salt and Freshly ground pepper, to tasteSalt and Freshly ground pepper, to taste
• Corn or flour tortillas, warmed (or in my case, lightly charred)Corn or flour tortillas, warmed (or in my case, lightly charred)
• To taste, chopped cilantroTo taste, chopped cilantro
• To taste, finely diced onionTo taste, finely diced onion
• To taste, diced tomatosTo taste, diced tomatos
• To taste, hot sauceTo taste, hot sauce
• To taste, lime wedgesTo taste, lime wedges

Directions

• Combine the jalapeno, onion, cilantro, oil and lime juice. Toss with the tilapia. Heat a bit of oil in a pan over medium high heat, and pan-fry fish chunks until cooked, about 3 to 5 minutes. Season with salt and pepper to taste.
• Serve fish on warmed tortillas with your choice of garnishes.

Notes

I used lemons instead of the recipe's calling for limes, because I'm bad at writing grocery lists, and I loved the lemon! I also loved charring the corn tortillas a bit over an open flame.

Serving: 3g

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