Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, May 24, 2012

Quick Fish Tacos with Fried Green Tomatoes

It's been a week full of activities here being last week of preschool, and i tried to keep our meals simple and quick.
I just happened to stop by the farmer's market and pick some green tomatoes and thought "why use regular tomatoes?" "I'll just chop some fried green tomatoes and add to the fish with a little spicy yogurt sauce" It was a hit! The boys loved it and the meal was ready in 15 minutes!
Enjoy!



Printable Recipe - click here
Ingredients:
fish fillets:
6 tilapia fillets
1 lemon
1/2 cup all purpose flour
salt and pepper to taste

fried green tomatoes:
2 green tomatoes, thick sliced
1 egg
salt and pepper to taste
1/2 - 3/4 cup cornmeal

yogurt sauce:
6 oz plain greek yogurt
1 tablespoon mayonnaise
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 tablespoon finely chopped chipotle in adobo
pinch of salt
1 lemon, juiced
1 teaspoon finely chopped cilantro


4 tablespoons olive or coconut oil, divided
12 small flour tortillas
handful chopped cilantro
1/2 chopped onion
lime wedges



Make yogurt sauce first by mixing all ingredients well. Cover and refrigerate until ready to serve.
Squeeze lemon all over fish fillets, sprinkle salt and pepper and dredge in flour. Set aside.
Beat 1 egg and place in a bowl. Dredge tomato slices in egg and then in cornmeal seasoned with salt and pepper. Set aside.
Heat 2 tablespoons oil in a cast iron frying pan. Start by frying the tomatoes, for about 2-3 minutes a side over medium heat.
Being very careful as the frying pan will be hot, run a paper towel thru it to clean most of the cornmeal left by the tomatoes, or you can fry the fish at the same time as the tomatoes.
Add 2 more tablespoons of oil to pan and heat it. Add floured fish fillets and cook for about 1 1/2 minutes a side.
Serve 1/2 fish fillet, 1/2 slice of tomato, yogurt sauce, cilantro and onion on a tortilla. Serve with lime wedges.



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