My aunt sent me a recipe for some fish tacos but I realized I was missing quite a few of the ingredients. So what's a mom to do in a time crunch but still wants her dang fish tacos? Improvise.
You'll need:
•1 lb. Tilapia
•lemon juice
•garlic powder
•sea salt & pepper
•olive oil- I used 100% pure. The other recipe called for butter.
*optional:
•guacamole or avocado
•lettuce or cabbage- I used the "classic iceberg salad."
• salsa- wasn't needed because I used the Sriracha cream sauce.
Thaw out tilapia and marinade in a large bowl with lemon juice and garlic powder. Sorry I didn't measure out how much I used. Enough lemon juice to touch all fillets and enough garlic to season. Let sit while you make Sriracha cream sauce or prepare other items.
I also made a creamy Sriracha sauce because I didn't have chipotle to make the chipoltle sauce. This is totally optional! If you choose to make it, you'll need:
•1/4 C mayo- I used Walden Farms Mayo- guilt free
•1/4 C plain 0% Greek yogurt- I use oikos, it tastes the most "normal" to me and I use it in everyday life- to make ranch dip and as a sour cream substitute.
•1/2 Tbsp Sriracha sauce. Warning- this stuff is hot. You can always add more mayo and yogurt if it's too spicy or start off with less Sriracha.
• wisk in a large bowl and set aside or set in the refrigerator.
Preheat olive oil (enough to cover bottom of skillet) on medium or medium-high (I did medium and turned the heat up later).
WARNING: be careful when you put the fillet strips into the hot olive oil, the oil may splatter. I am not responsible if you burn yourself. I'm not responsible for anything, except the recipe. So use your head and be cautious.
Now that my little disclaimer is out of the way:
Cut fillets into strips and place in the pan/skillet. Mine took 2-4 minutes on each side to cook until golden brown (don't forget to season with salt and pepper).
Once cooked thoroughly, build your taco! I used hard shells, 2 shells= 120 cal. I hope you enjoy, let me know how your turned out!






