Tilapia Fish Tacos Bowl

HAPPY SUMMER SOLSTICE

Seriously, when I lived in the Yukon this was my most favorite day of the year! It was day time ALL 24hrs! Summer in the North is amazing and if you ever get a chance to travel there in the summer I say GO FOR IT!

I wanted to bring you a fresh summer recipe for the first day of summer but didn't really know what to do. Since I am still on my second round of 80 Day Obsession using timed nutrition but following the 2B Mindset principles, I wanted to create a recipe that would fit in with containers but also the PlateIt method.

And this my friends is what I came up with! I made everything from scratch! 

TILAPIA FISH TACOS/BOWL
Time: 30 mins 

For the Tacos:
Tilapia
Tortilla of choice
Coleslaw
Salsa
Avocado
Lime 

For the Bowls:
Tilapia
Riced Cauliflower or choice of base (rice, quinoa)
Salsa
Avocado
Lime
Coleslaw or greens


Tilapia

Ingredients:
4 tilapia filets
2T Cajun/ Fajita seasoning (homemade recipe below)
2T Extra Virgin Olive Oil

Directions:
Heat skillet with 2T Olive oil 
Pat fish dry then seasoning both sides with seasoning 1/2T per filet
Add to hot oil and cook about 3 mins per side ( might flip a few times to be surely cooked through) the fish should flake easily when it is done

Homemade seasoning:
I used it for my Chicken Fajita Stuffed Peppers recipe and had some left over!

4tsp Chili Powder
2tsp Paprika
1tsp Garlic
1tsp Onion powder
1tsp Oregano
1.5tsp Cumin
1/2tsp Cayenne 
dash salt 

Coleslaw 

Ingredients:

1 bag colesaw ( or make your own with shredded cabbage, carrots)

1/2C Mayonaise

1T Apple Cider Vinegar

1/8C sugar or maple syrup or honey

1/4t celery seed

pepper to taste 

Directions:

Mix it all up good and toss in with coleslaw let sit for 15 mins 

Peach Salsa

Ingredients:

2 peaches peeled and diced

2/3 of a red bell pepper

1T minced jalapeno roughly 1/2 of a jalapeno

2T white onion ( or 1/4C diced red onion I didn't have red on hand yesterday)

2 garlic cloves minced
salt and pepper to taste 
1/2T fresh lemon juice
1T fresh lime juice 
1/4C cilantro

Directions:
Mix all ingredients in a bowl and let sit for 10 mins before serving 

Put it together:

If you are making these into tacos like my family did last night, heat up a small or large whole wheat, corn or white tortilla with a little oil or butter on it to crisp it up a bit. Once it starts to bubble then they are ready. If you are using a large tortilla we usually but ours into quarters and make a taco that way. 

Start by adding some fish followed by your choice of toppings you can even add corn or black beans if you choose

To make the bowls add 1 Cup of riced cauliflower or rice to a bowl top with 1 fish filet, 1/2C salsa, 1/4 of an avocado diced, 1/4C coleslaw, lime wedge. 
That is how I did mine anyways but you can add whatever you choose and how much of what ever you choose to match your containers or plateIt method. 

*It was seriously SO dang good!! That peach salsa was BANG on man.. if your peaches were not as sweet as mine you can add a tsp of honey or maple syrup to your salsa mix but if they are perfectly ripe you shouldn't need any sweetening at all. 

Remember to share this recipe by clicking on the picture to post to pinterest or click on any of the social icons below to share to your social media :) #sharingiscaring 

Also be sure to tag me if you make any of my recipes or create new variations so I can try them xoxo #LYPEeats @LiveYourPassionKS 

Enjoy this beautiful summer day my friends! 

Fish Tacos

The first time I ever had fish Tacos was at Brown's Social House in Lethbridge.. a couple months ago.. I KNOW! I was TOTALLY missing out man. OH MY GOODNESS. I. Fell. In. Love. I am not a huge fan of trying new things.. ok, I used to be the one who didn't like to try new things but have started to branch out lately. 


These were FREAKING AMAZING! I figured I could try to make them at home. 

I tried with Basa and Salmon and both turned out great! 

Here is my recipe:

When you are eating clean there are a few words to stay away from- Pan Searing, Broiling, Breading, and Deep-Frying are some when it comes to meat.

I decided baking would be best or grilled would be amazing too! Geez, why didn't I think of that before! 


Fish Marinade Ingredients: 
2 Frozen basa fish fillets or any white mild fish ( works with Salmon as well)
2 tsp Lemon Dilly Seasoning ( Epicure) or just dill and some lemon juice 
1 tsp garlic powder
Dash Himalyian Pink Salt and Pepper

To Prepare the Fish: 
Defrost the fillets overnight in the fridge or if you are like me and forget you can place them ( in the package) in the sink full of cold water to defrost. 
Be sure to rinse them off and pat dry before sprinkling the seasoning over top. Place in a shallow baking dish or cookie sheet covered with foil or parchment paper and then squeeze fresh lemon or lime juice over each fillet. 
Let marinate for half hour in the fridge before cooking.

Preheat oven to 400F and cook fish 15-20 mins or until it flakes with a fork.

While the fish is cooking you can prepare your fixin's! My hubs isn't very keen on coleslaw so we just shredded green cabbage and carrots and sliced red onions and added diced tomatos as well.

Here is my coleslaw recipe if you like it on your tacos:
1/2 small head of Cabbage ( red or green)
1 Cup Shredded Carrots
1/4 C Plain low fat Greek Yogurt
1 3/4 Tbsp Cider Vinegar
2 Tsp Honey
Dash of Salt and Pepper

Mix all together and mix in with cabbage- Only use as much dressing as you want. Keep the rest in a container in the fridge for a couple days. 

The reason we didn't use coleslaw is because of this AWESOME Yogurt sauce that we used on our tacos instead. 

Sauce:
1/2 cup plain greek yogurt 
2 tbsp light mayonnaise 
1 tsp chili powder 
1/2 tsp cumin  
1/2 tsp garlic powder
Salt and pepper to taste ( I honestly don't use salt in things like these much but a little dash is ok for flavour
Sriracha Sauce (optional) just a dash for a little kick!

Throw it all into a bowl and mix real good! <<<--- Simply right?! 
Set aside for a few minutes before assembling tacos

Now Tortilla time! You can use Corn or Flour. You can also use small or large.  We only have Ancient Grain tortillas around and the large ones. I brushed the bottom with a little EVOO ( Olive Oil) and place in a pan. Once it started to bubble I flipped it over to get the other side and BAM they were ready! We cut them into 4 and made small tacos out of it! I won't take credit for that. That was my husbands idea! 

Immediately after the tortillas come off the pan assemble your tacos. 
Place some small chunks of the fish on to the middle of the tortilla, top with coleslaw or cabbage, carrot, onion and tomatoes, some sauce and a bit of hot sauce if you like a little more heat! 

VIOLA- Delicious at home FISH TACOS!