I mentioned last week that one way to get in your own kitchen more often and away from the takeout containers was to make extra meat or extra ingredients that can be repurposed later and used in different meals. Following my own advice, fish tacos were born!
We had quite a bit of fish left from our tilapia meal because we had started with over three pounds of fish. Because tilapia is firm fish and they had been baked in nothing but a bit of seasoning and milk, the leftover fillets were perfect for using as a base for another recipe. I froze them and then went about working them into my next week’s menu. Fish tacos seemed to lend themselves naturally to the tilapia. A bit of mango salsa, a squeeze of lime, a dusting of cumin and we were nearly finished. NOTE: You can make this recipe with raw fish! If you’re making this recipe without leftover precooked fish, simply marinate the fish in the lime juice and spices for 30 minutes and bake at 400° F for 15 minutes.
Start by thawing your leftover fish. I did this by placing it in a single layer on a plate and placing it in the fridge for a few hours.
Squeeze the juice of one lime all over the surface area of the fish.
Sprinkle with a mixture of cumin, a very small amount of salt and black pepper.
Place fish in a single layer on a cookie sheet and broil on high for 3 to 4 minutes. We are only trying to reheat the fish, not cook it.
When the fish is heated through, flake it using your fingers and place it into a warmed tortilla.
A smear of guacamole will hold the fixings in place.
And some cheese for me. Probably unnecessary, but I like it.
Mango salsa is a must and maybe a few extra tomatoes cut up in there. I’m in love with tomatoes.
Then add the lettuce and, in my case, a healthy sprinkle of freshly chopped cilantro (optional for those of you who hate cilantro) and hit it again with a small squeeze of a lime wedge.
It only took about 10 minutes to pull this meal together, and everyone left the table with an empty plate and a full belly.