How do you make the “perfect” fish taco? Well we decided to see if we couldn’t make, if not a perfect version, at least one that was eatable. First we made the salsa which included a diced tomato, ¼ of a finely diced vidalia onion, several chopped jalapeño peppers, and a handful of chopped cilantro. This was allowed to steep while we grilled tilapia seasoned with our favorite Island fish spice and heated a couple of burrito shells on a grill pan. To build the tacos, we placed the burrito shell on the plate with a slice of fish on top. This was dressed with a spoonful of salsa, some black beans, a squeeze of lime, a slice of avocado, and some arugula (rocket) lettuce. We served this with a slice of tomato topped with cottage cheese on the side. The results were surprisingly delicious! I always love it when a made-up recipe is a success!
Since I am on an antibiotic I have been trying to avoid alcohol (although there are mixed reviews about whether this is necessary, I am afraid to admit what it might say about me if I could not avoid wine for the 5 days of a Z-Pac). Therefore, Sally paired the dish with leftover wine from last night (she is still healthy if not very sympathetic) and said the pairing was very good and went even better with the chocolate.
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