Fish Tacos with Creamy Lime Guacamole & A Sunny Day

THURSDAY

Fish Tacos  |  Creamy Lime Guacamole

Remember yesterday & my “Drippy Day“post?  Well, the “drips” and fog gave way to sun today…it was beautiful.

It seems like forever since we have had fish tacos.  We all love them but they lose their front row place on the dinner menu in the colder months, overshadowed by dishes seasoned with cinnamon, nutmeg & clove…

Tonight they are back and joined by a new guacamole recipe we are trying for the first time.  Make the guacamole first…{I followed the recipe, exactly}

This guacamole is so light & refreshing…a new favorite!!!

For the fish tacos…{recipe follows}

3 teaspoons ancho chile powder: {+}

1 teaspoon ground cumin: {+}

3 teaspoons Mexican oregano: {+}

½ cup {chopped} cilantro leaves & 1 jalapeno {seeded & chopped}: {+}

Equals: {=}

Fish Tacos

  • 1-2 pounds tilapia filets
  • ¾ cup olive oil
  • 3 teaspoons chile powder
  • 3 teaspoons Mexican oregano
  • 1 teaspoon ground cumin
  • ½ cup chopped fresh cilantro leaves
  • 1 jalapeno,  seeded & chopped
  1. Place the fish filets in a baking dish.
  2. In a medium bowl, combine the olive oil, chile powder, Mexican oregano, cumin, cilantro leaves & chopped jalapeno.
  3. Pour the olive oil mixture over the filets, making sure each filet is well-coated with marinade.  Let stand 30 minutes – 1 hour.
  4. Heat a non-stick skillet {coated with cooking spray} over medium-high heat & cook the fish {in batches if necessary} 4 minutes per side.  Remove fish to a heated, waiting casserole dish and fork chop.  After the last batch is cooked and chopped, you can pour any remaining marinade over the fish for a little extra flavor…just don’t drown the fish.
  5. Heat tortillas.  Fill each tortilla with fish and top with Creamy Lime Guacamole.

The cooked tilapia:

The finished product:

I cannot say enough about this Creamy Lime Guacamole…it was so cool and refreshing on top of the spicy marinade of the fish…Give it a try!

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