Take me to the tropics!


The arrival of all this snow has me dreaming of the beach! I was in the mood for something tropical for dinner and reminiscent of my family’s trip to Puerto Rico.  These fish tacos definitely did the trick!  I came up with this recipe and salsa with the fish and produce that happened to be the freshest at the grocery store.


 Fish Tacos

Yields 6-8 servings


12-16 small flour or corn tortillas


1 to 1 1/2 lbs tilapia filets (you can use any white fish)

1 cup margarita mix (you can also use 1 cup of fresh lime juice)

1 cup panko bread crumbs

4 eggs

4 cups of peanut oil

Taco Toppings

Cabbage Mix

1 small head of purple cabbage (shredded)

1 small head of iceberg lettuce (shredded)

2 Tablespoons cider vinegar

1 teaspoon of sugar

Nectarine Salsa

3 nectarines (diced)

1/2 orange bell pepper (seeded, diced)

1 serrano chile (diced)

1 lime (zested, squeezed)

1/2 red onion

Handful of parsley (chopped)

*Avocado and lime wedges on the side


Dice all of the salsa ingredients (*be careful when dicing the serranos) and mix together in a medium sized mixing bowl.  Zest lime and squeeze lime juice over salsa.  Let marinate and sit in the fridge will you make the rest of the tacos.

Clean tilapia fillets under cold water and cut into finger length pieces.  Marinate in a bowl with margarita mix (you can use lime juice instead). Let sit for an hour.

Shred all the cabbage and iceberg lettuce into a large bowl.  Toss with vinegar and sugar.

Heat up peanut oil in a large pan over medium-high heat. Coat tilapia with panko bread crumbs and dip in beaten egg mixture.  Drop into heated oil.  Cook until crispy on the outside and the fish is cooked through (about 5-7 minutes).  Once cooked through let the fish sit on a plate with a paper towel so the excess oil drips off.

Heat up tortillas over gas burner, in a dry pan on the stove or in the oven.  Fill tortillas with tilapia, avocado, shredded cabbage mix, and nectarine salsa.  Squeeze a lime wedge over the top and enjoy!