Fish Tacos. Finally.

As Meredith sweetly pointed out, I am in the hospital recovering from surgery. Yesterday I could do little more than sleep and groan, but today the doctors have me on some pain medicine that is making me feel goooooood. I'm sitting up in bed and have decided to finally bite the bullet and blog these fish tacos during commercial breaks (God has blessed me with a Law and Order marathon to pass the time. Nothing beats watching hours upon hours of detectives Elliot Stabler and Olivia Benson fight for justice in the streets of New York City).

I digress. During our infamous girls' beach trip a few weeks ago, Meredith and I decided to do a taco night. Tacos are my second favorite food in the whole entire world, right behind exotic-flavored pizzas. Tacos are also a budget-friendly meal because you only need a little meat to make them satisfying, and meat is usually the most expensive ingredient in a recipe. Because we were at the beach, we obviously were obligated to cook with seafood. It just wouldn't be right to cook a land animal with the sound of the ocean and smell of the saltwater wafting through the windows. We used tilapia, a mild, inexpensive, white fish that takes on the flavor of whatever you season it with.

The rest of the ingredients in tacos are delicious and cheap. We used corn tortillas, cilantro, lime, a delightful mango salsa, and a tangy, vinegar-based slaw (health note: mayo is heavier and entirely unnecessary). We served it with a classic side of black beans ane rice, or "arroz con frijoles" if, like Meredith and myself, you are an aspiring Latina. This recipe feeds 6-8 people, so adjust it to fit your needs. Here is the recipe:

Tilapia

- 4 to 5 large filets (tilapia is usually about $6/lb)
- Canola oil (because of it's neutral flavor and high smoke point)
- Chili powder
- Ground cumin
- Paprika
- Kosher salt and black pepper
- Brown sugar

1. In a large saute pan with a wide surface area, heat a couple of tablespoons of the canola oil over medium-low heat. Coat the pan with the oil.

2. Create your spice rub. Start by combining a tablespoon of the chili powder, cumin, paprika, salt, and pepper in a bowl. Gently rub both sides of the filets with the spice combination. You may need to make more and, like everything I make, there is really no exact science to this spice combo. If you like more chili powder, use more chili powder. A dash of cumin here, a pinch of brown sugar there. Make it your own and make as much as you like.

3. Turn the heat up to medium. Cook two filets in the oil at a time, about 4 minutes on each side (This, of course, depends on how large your filets are. Use your discretion). You want it the outside to be "blackened", giving it tons of good flavor, without being burned. This requires careful attention. Watch your little fishies, don't walk away from them. Smell for signs it burning. But also, don't mess with them. Don't be flipping them around a lot and lifting it up to see how they're doing. Let them cook in the pan for four whole minutes and don't flip them until after the four whole minutes have passed. When the fish is done, it should be flaky and cooked all the way through.

Mango Salsa

- 1 ripe mango
- 1/2 of a red onion, soaked in ice water 10 minutes prior to using (this keeps you from crying while you chop!)
- 1 lime
- Fresh cilantro

1. Chop up the mango into 1/2 inch cubes. This is not an easy task, but is much easier if the mango is ripe. Cut around the pit and remove the peel. It will be juicy, messy, and glorious.

2. Chop up the red onion.

3. Chop up the cilantro

4. Combine it all. Squeeze the lime juice over it. That's it!

Arroz con Frijoles

- 2 1/2 cups chicken broth
- 1 1/4 cups rice
- 2 cans black beans, drained and rinsed
- 3 cloves garlic
- 1 yellow onion, chopped
- 1 bunch cilantro, roughly chopped
- Juice of 1 lime
- Pinch of cumin

1. Cook your rice according to the packaging.

2. Saute garlic and onion with a pinch of salt in some oil until onions are translucent.

3. Add your beans, a pinch more salt, and a good pinch of cumin.

4. Let them cook on medium heat for 4 minutes. When the pan is a little dry, add a splash of chicken stock to add a little juice to the pan. Turn the heat to low and don't let the liquid evaporate- if it does, just add a bit more, but you want just a touch of liquid.

5. When you're rice is done, fluff it around with a fork, pour into a big bowl, top with beans, and top with the beautiful cilantro.

6. Squeeze your lime over it all and serve.

Slaw (Sorry, no picture!)

- 1 package of pre-sliced cabbage mixture (found in refrigerator section)
- 1/4 cup lime juice
- 1/2 cup of canola oil (for its mild flavor)
- Teaspoon of honey
- Kosher salt
- Chopped cilantro

1. Combine lime juice with canola oil, honey, and a pinch of salt

2. Whisk together and add some chopped cilantro.

3. Add your bag of slaw to the mix and toss together.

4. Set it in the fridge to "let the vinegar work its magic", as Alex Guarneschelli would say.

5. When you're ready to serve, check for seasoning. I've found that it has needed more acid at that point so you can either add more lime juice, or some red wine vinegar. If you're using honey and it isn't adding enough sweetness, add a pinch of sugar.

It should have some tang! and don't make so much liquid that it drowns the slaw- the slaw still needs crunch!

Make. Enjoy. Find your inner-mermaid.