Fish Taco Night

I am trying new ideas for fish. I saw many fish taco recipes, my first thought when seeing these? Gross! Then, I decided to give it a try. After looking at the recipes, most were made with ingredients that I do not like, so I came up with my own.

One of the main ingredients that is added to many fish taco recipes is cilantro. After a major crisis situation when I was younger with cilantro, I can not stand the smell or taste of it. All I remember though was my mom and I trying to air out the smell from our house. By all means though, if you like cilantro go for it!

The other item I opted out of was adding avocado. I recently tried avocado for the first time, and like most fruit found out really fast I am allergic to it. It basically felt like my mouth was on fire when I ate it, even worse I used avocado dressing on the dish I was eating!

Ingredients:

10 Flour Tortillas (I used 8 inch diameter size)

1 10oz Can of Rotel, drained

1 Cup of Pace Picante Sauce, Chunky

1 Cup of Corn, drained

1 Red Pepper, diced

2 Chopped Green Onions

2 Tsp of Cayenne Pepper

1 Tbsp of Creole Seasoning

3 6oz Tilapia Fillets

Mexican Shredded Cheese

Makes 5 Taco's

I started by preheating the oven to 400*. I placed the fish fillets on a baking sheet, then I sprinkled the Creole seasoning and cayenne pepper over each fillet. If you like spice, add more cayenne pepper. I do not like spicy foods. I baked this in the oven for 30 minutes or until the fish is fully cooked.

While this was cooking, I added all the remaining ingredients to a skillet and let is simmer.

Once the fish was done, I prepared the taco's. I used 2 tortilla's for each taco. One of the recipes that I read mentioned doing this and it was a lot less messy using 2 tortilla's. Then, I put 1/2 of the fish fillet on the tortilla's and topped it with the skillet mixture. I decided to only use 1/2 of the fillet because I'm still learning to love fish and the whole fillet was a bit much for me, plus this made more.

When I had my taco's made, I put them on a cookie sheet and baked in the oven for 10 minutes on 350*, to make them crispy. I added some cheese to each one when I got them out of the oven.

As a side to this dish, I cooked Knorr's Mexican Rice.

I did add some miscellaneous peppers that I picked up from the Farmer's Market, a few of them were given to me when I purchased the Green Peppers. None of them had any heat to them, but they did add a nice touch of flavor. One of them was purple, which the man who gave that one to me said he believes it taste just like a green pepper and sure enough it did.

This dish was a nice alternative to the basic baked fish. The idea of fish tacos may take a bit to warm up too; however, my husband thought they were great.