Hi friends! Hope you are having a fabulous Columbus Day weekend!
It’s already Mangia Monday again – where did the past week go???
If you are new to Mangia Mondays, it is a blog hop I co-host with Kristin of the fantastic foodie blog Delightfully Dowling. Join in the fun by linking up any kind of food post or sharing in the comments!
Last week I wrote about some food choices for kids that border on downright nutritious. I’m always looking for healthy things to feed my family so I can justify the Monkey Bread, Chocolate Cloud Pie, Ice Cream Cake, and Chocolate Peanut Butter Casserole that we love to whip up!
I’ve also been trying to incorporate more fish into our diet. Mark & I had these amazing mini fish tacos on our trip to Laguna Niguel, California this past June:
{they may have been enhanced by the fact that we were watching my very first sunset over the Pacific Ocean!}
Ever since that beautiful trip I have been obsessed with finding a good fish taco recipe to make at home. I’ve tried a few versions and Mark and I both agree that our adaption of Bobby Flay’s fish marinade is our fave – flavorful and scrumptious.
The last time I made them Mark had an issue with the store-bought tortillas I had for the fish (meaning he said they taste like sawdust) – so at the last minute we decided to try making our own and they were so good and EASY that I think it’s the only way to go from now on!! They freeze well and are also yummy for chicken caesar wraps!
Fish Tacos
marinade adapted from Bobby Flay’s Fish Tacos
- 1 pound white flaky fish (Bobby recommends mahi-mahi but I buy whatever is on sale – haddock works for me)
- 1/4 cup vegetable oil
- 1 lime, juiced
- 1 tablespoons chili powder
- 1 jalapeno, coarsely chopped (I have made the fish without the pepper and it is still delish)
- 1/2 cup chopped parsley (original recipe calls for cilantro but we are not big fans – you choose)
- 8 flour tortillas
Preheat grill to medium-high. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and parsley (or cilantro) and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Fresh Tomato Salsa
{all good things start with garlic!}
2 cloves garlic, minced
1 large tomato, medium diced
1/4 red onion, finely chopped
handful of fresh parsley, chopped
1 tablespoon vegetable oil
dash of chili powder
Combine all ingredients and set aside.
Flour Tortillas
For the homemade flour tortillas we followed this recipe from the Homesick Texan blog. If you’ve never made them before, I highly recommend you try making your own tortillas!
We made ours impromptu on a Friday night and it turned out to be a fun for the kids too – everyone wanted to roll out the dough!
o build your taco, layer about a half a cup of fish, topped with salsa and maybe a dollop of sour cream on the top center of your tortilla. Fold up the bottom and then fold in the sides, and enjoy without all your ingredients falling out!
Now what about you? I’d love to hear what you’ve been cooking up!
