Why My Husband Loves Me, Reason #462

My husband loves fish tacos. Absolutely lives to try them at any restaurant and can often be found wolfing them down with me at Trudy's - my favorite restaurant. While I love fajitas, I worked on learning to make a mean fish taco because he loves them so much, and because our monthly Trudy's bill was starting to resemble our mortgage. Here's my take on them but beware - they're spicy!

Kelly's Kickass Fish Tacos

• 6 tilapia fillets (4 ounces each), cut into bit sized pieces
• 1 cup corn
• 1/2 cup diced red bell pepper
• 1 cup, finely chopped cilantro
• 1/2 cup, diced red onion
• 1 lime, zested and juiced
• 2 tablespoons of sour cream (optional)
• 2 tablespoons of cayenne pepper
• 1 tablespoon ground black pepper
• 2 tablespoons salt
• 2 tablespoons of olive oil
• 12 corn tortillas

Preheat grill pan over medium-high heat. Preheat smaller secondary skillet over medium heat. In a medium-sized bowl, mix together corn, bell pepper, and onion. Toss mixture into smaller skillet and cook until veggies are softened. Remove from heat, pour back into bowl and mix in lime juice, cilantro and lime zest.

In a small bowl, combine the cayenne pepper, black pepper, and salt. Brush the tilapia with the olive oil and sprinkle cayenne mixture on both sides of the fish. In the large grill pan, cook the tilapia fillets for 3-4 mintues on each side, until completely cooked. Remove from heat. If you want at this point, you can break the tilapia up into smaller pieces for the tacos. It's optional.

Assemble delicious fish taco, topping with the grilled salsa & enjoy!

Get Your Omega-3s!

Aaron absolutely loves salmon, so I get to experiment with it quite a bit. This salmon recipe can also be modified for chicken if you'd like, it's pretty flexible.

Honey Ginger Salmon


1/3 cup orange juice
1/3 cup honey
1/4 cup low sodium soy sauce (you can use regular, I just prefer low sodium)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 (4-ounce) salmon fillets (or one large piece anywhere from 8 oz+)
1/4 cup sliced green onions





I never find too much marinade to be a bad thing, so even when I'm making two smaller pieces of fish - I rarely modify the recipe to make less marinade. If you want, you can use 1/2 the marinade on the fish and save half to simmer over low heat until it thickens for a sauce. Important: Never, ever use marinade that has touched the raw fish or chicken to turn into a sauce.





Preheat oven to 375 degrees. Combine all ingredients except salmon in medium sized bowl and whisk together. Pour 1/4 of the marinade into a glass baking dish and place the salmon on top, before pouring the rest of the marinade over the top of the fish. Cover the dish with plastic wrap and chill for at least 15 minutes (You can marinade this for much longer (4-8 hours) but I do not recommend overnight as the acid in the OJ will start to cook and break down the fish). Remove plastic wrap and place in the oven for 20 minutes.





I recommend serving it over a little bit of rice - and it's delicious. :)





Enjoy!