Fish Tacos: Repurposed Leftovers or Not

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.
Frozen Tilapia
Squeeze the juice of one lime all over the surface area of the fish.
lime juice
Sprinkle with a mixture of cumin, a very small amount of salt and black pepper.
cumin salt and 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.
broiled tilapia
When the fish is heated through, flake it using your fingers and place it into a warmed tortilla.
fish on flour tortilla
A smear of guacamole will hold the fixings in place.
fish and guacamole
And some cheese for me. Probably unnecessary, but I like it.
sprinkle cheese on taco
Mango salsa is a must and maybe a few extra tomatoes cut up in there. I’m in love with tomatoes.
mango salsa and extra fresh 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.
mas lime juice
It only took about 10 minutes to pull this meal together, and everyone left the table with an empty plate and a full belly.
Fish tacos

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Comments

  1. I haven’t made fish tacos in ages. I think I’ll have to add them to my next menu plan. Yours look delicious by the way.
    .-= Nancy´s last blog ..finger food for dinner =-.

  2. Just found your blog. Love it. We make fish tacos a lot-hubs loves them:)

  3. too funny … i have fish tacos on this week’s menu to eat after the tilapa! great minds think alike!
    .-= Christi´s last blog ..craving more red =-.

  4. Maria, they are definitely a hit here!

    Christi, it’s a great way to make sure it all gets used and SO easy! Great minds think alike.

  5. Oh this sounds heavenly. You had me with the guacamole. lol
    .-= Grace2882´s last blog ..Sausage Chili =-.

  6. While I love fish tacos, I’m an even bigger fan of shirmp tacos. If you have a chance check out my recipe:

    http://danamccauley.wordpress.com/2009/10/29/taco-tsunami/
    .-= Dana McCauley´s last blog ..How to keep your heart healthy =-.

  7. This is a very helpful post, I was looking for this information. Just so you know I discovered your blog site when I was browsing for blogs like mine, so please check out my site sometime and leave me a comment to let me know what you think.

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