While we were in Costa Rica (I just remembered that I never blogged about our trip to Costa Rica.. oops! Bear with me) While we were in Costa Rica, Phil and I had a date morning when our parents watched the kids. We were away for a total of 14 days and we only had one morning of alone time. Such is life with kids, I suppose! We went zip-lining in the rainforest and then went back to our little ones at the hotel. Since our parents were managing the little stinkers just fine, we slowly swam away from the kiddie pool and towards the swim up bar. It was a Friday in Lent which is weird when you're on vacation. We ordered fish tacos something that hardly seems like a sacrifice when you're in paradise.
They were so, so good.
In an effort to re-live vacation, I used that meal as an inspiration to make our own. They were yummy. I can't wait to make them again. As a bonus, they are gluten and dairy free although they would be kicked up a notch or two with a side of sour cream and I always love a flour tortilla.
They are time consuming and worth it. Really worth it.
F I S H T A C O S
1 pound of tilapia filets
Corn tortillas, enough for the number of many fish strips
1-1 1/2 cups corn flakes, crushed
1/2 cup oats, ground
1/4-1/2 cup Vegetable oil or coconut oil for frying
Toothpicks, cooking brush
Optional: Adobo All Seasoning Powder or Salsa Lizano
PREP:: Cut up the fish filets down the middle into strips.
Beat 2 eggs. If you have Adobo or Lizano, mix it into the beaten eggs.
Mix corn flakes and oats.
TO COOK FISH:: Heat oil on high.
Coat fish strips in egg then corn flakes and oat mixture.
Fry in oil for about 1 minute on each side until golden.
Allow to sit on paper towels for a few minutes to drain excess oil.
TO MAKE TACOS:: Pre-heat oven to 350 degrees.
Beat the remaining egg and mix with seasoning if you have it.
Wrap tortillas in a paper towel and heat in the microwave oven for 1 minute. This softens them up so they don't crack as you wrap them around the fish. Place a fish strip in the middle and wrap tortilla around it. Hold together with toothpicks.
Line up all the tacos on a baking pan.
Generously brush each taco with egg mixture.
Bake for about 20 minutes or until crispy and golden.
TO EAT:: Don't forget to remove toothpicks before you eat.
Serve with shredded lettuce, tomatoes, sour cream, avocado, guacamole, beans, or anything else your heart desires!