Cinco de Mayo Fish Tacos with Secret Sauce

Fish tacos have to be one of my favorite Mexican dishes. Generally when you order them, the fish is fried which don't get me wrong, I enjoy but the majority of the time my stomach cannot handle fried food and I mean, do I REALLY need to be eating fried food? Probably not. For this recipe, the fish can be cooked in the oven or on the bbq. It sets itself apart with a secret (not so secret anymore) sauce that completes the taco. 

With Cinco de Mayo coming up, I only thought it would only be appropriate to share the recipe! What are your plans for Cinco de Mayo? Let me know what you think, enjoy!

Fish Tacos with Secret Sauce

Serves: 4

MARINADE:

2 lb. Tilapia fillets (you can easily substitute your favorite white fish)

1/4 avocado oil (or other light neutral oil like olive oil)

1 tbsp. honey

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. red pepper flakes

1/2 tsp. pepper

3 limes juiced 

1/4 c. chopped cilantro

TACO TOPPINGS:

1 pkg. flour or corn tortillas (small taco size)

2 Limes

1 Bunch Cilantro

1 pkg. Shredded Cabbage (or you can buy cabbage and shred your own, I hate the mess it makes so I buy it in the package).

2 Avocados

SECRET SAUCE:

2 limes (juiced)

1/2 c. mayonnaise

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

1 tbps. + tsp. Tapatio

DIRECTIONS:

Mix all of the marinade ingredients together and pour into ziplock bag with rinsed fish. Place in refrigerator and let marinade for at least an hour (can marinade overnight). Now is also the best time to make the secret sauce because the longer it sits in the refrigerator the better it tastes. Whisk all of the sauce ingredients together in a bowl, cover and place in the refrigerator for at least an hour. 

Preheat oven to 400 degrees F and line baking sheet with parchment paper. Remove fish from ziplock, place on baking sheet and bake for 30-35 minutes, or until fish is done (it should feel firm like the back of your hand if you poked it). If you are cooking on the bbq double wrap in a foil pouch and place bbq over medium heat for 20-30 minutes. (Varies depending upon bbq.) 

While the fish is baking prepare your toppings; cut the limes into wedges, finishing chopping the remaining cilantro, slice avocado into wedges and shred cabbage. 

Once the fish has cooled, place on a plate and flake into small chunks. Layer your tortilla (I like to warm up the tortillas first. Wrap in a damp paper towel and microwave for 45 seconds and they will steam) with fish, cabbage, avocado and cilantro. Top with secret sauce and enjoy!

DO NOT make these tacos without making the Secret Sauce. Trust Me.

Yummmmm!!! Serve up with a margarita on the rocks and you are set!

Maedell's Black Eyed Pea Salad Recipe

I will never turn down a home cooked meal from Travis's grandma, Maedell. She is easily one of my favorite cooks and is always entertaining. Her meals are simple and no fuss, just like her. She cooks everything from memory and even if you had one of her recipes, it would never taste as good as when she makes it. 

Maedell is almost 90 years old but you would never guess it. She is feisty and says whatever is on her mind, sometimes maybe even when she should not. She grew up in the South so naturally I like the majority of her food. Travis likes to joke that she lives off of Dr.Pepper, Twinkies, salt and butter. If she is 90 years old and only has glaucoma, I am not going to feel bad about drinking an occasional Dr.Pepper and always buttering my biscuit. 

If you are eating a meal at Maedell's you can guarantee these things will always be there: veggie/relish tray, biscuits, sugar cookies, ham and/or fried chicken, and black eyed pea salad. I always have a couple helpings of her black eyed pea salad. I love it so much I decided to try my hand at making it and I think I came pretty close, although I know it will never taste exactly like hers. 

You can serve this salad with fried chicken and ham, like Maedell, with the pulled pork recipe I shared last week or just eat it by itself as a meal. 

Black Eyed Pea Salad Recipe

2 cans black eyed peas rinsed
1 c. chopped white onion
1/2 c. (heaping) chopped red pepper
1/2 c. (heaping) chopped celery
2/3 c. red wine vinegar
1/3 c. neutral oil
1 tsp. salt
1/2 tsp. pepper

Drain and rinse black eyed peas and place in a bowl. Finely chop onion, red pepper and celery and add to beans. Whisk together vinegar, oil, salt and pepper. Pour over salad and mix all together. Cover with saran wrap and let sit in the fridge overnight. Serve cold. 

This recipe consists of basically dicing, so it comes together quickly. Make sure you aren't going too quickly though... you do not want to lose a finger!

And then dice the pepper. I love all the colors in this salad!

Red or green onions can also work in a pinch.

Black Eyed Peas...not to be confused with the great millennial band. I really wish they would make a comeback.

I am pretty sure Maedell uses plain white vinegar in her salad. I love red wine vinegar though so that is what I used.

Toss it all together and chill in the fridge overnight. It gets better the longer it sits!

Enjoy!

Spiked Strawberry Arnold Palmer | National Iced Tea Day on Wednesday, June 10th

The temperatures in central Oregon have been in the high 90s and into the triple digits the past couple days. I am not one to complain about the weather but it is TOASTY outside and Mother Nature did not let us ease into summer weather. 

I caught myself yesterday saying, "I'm melting!!!" on multiple occasions. I literally felt like the Wicked Witch of the West, in more ways than one.

As soon as I got home I made myself a refreshing cocktail to cool off my innards because I was drinking water all day and it just was not cutting it. This drink can be made with out without booze, so everyone can enjoy it!

Tomorrow is National Iced Tea Day so this would be the perfect drink to make and share to celebrate the day! It is so easy and quick! Just gather the ingredients below, mix, garnish if you wish and enjoy. 

Spiked Strawberry Arnold Palmer

1/2 c. iced tea
1/2 c. Skinny Girl Strawberry Lemonade Sparkler
1 shot quality vodka (HRD does not count, I swear by Crater Lake)
Ice cubes
Strawberry or Lemon Slice

Mix liquids together in glass and top with ice. Garnish with a fresh strawberry or lemon slice if you wish. Sit and enjoy, then have another and maybe another...

I was apprehensive about this but it was actually really good!

Quickly make ice tea but making tea in a glass measuring cup and then put in the freezer to cool.

Family Size!

Enjoy!