Something seems fishy. I mean taco-y. I mean fishy. I mean fish taco-y.
I know I'm 300% accurate when I say THE ENTIRE WORLD LOVES TACOS.
Don't try to argue with me. This is hardcore factual evidence of life and living.
I also know I'm 350% accurate when I say NOT THE ENTIRE WORLD LOVES FISH TACOS.
Don't try to dispute me. This is do-or-die, unquestionable, smoking guns of life and living and eating.
I know these things.
So my goal here today is to bring that 350% down to like 27% or something. Eh? EH?
Wait, I don't think that even remotely made sense.
Let's get fishy!
It all starts with this.
Open the dinner kit box, and very carefully and delicately remove its contents. (I'm just kidding. You can rip that sucker to shreds if you want.)
Now, pour the taco sauce over four tilapia fillets. We're pretending the sauce is a marinade! Pretty sweet, huh?
Now let that sit for about 20 minutes while you make this super easy chimichurri.
Throw a cup of cilantro into a food processor. Then add the some green taco sauce, olive oil, some of the taco seasoning from the kit, honey, garlic, an avocado, and a pinch of salt!
Give her a whirl! Mine was a little of the red side because I was heavy handed with the taco seasoning. So you can lighten up on that if you want a GREENER chimi.
Then you'll add a little oil a sauté pan and sear up the fish on both sides until nice and flakey and glorious.
Here's the fish all done. The taste is bonkers good.
Back in the pan, sauté a sliced red bell!
Heat your tortillas (form the dinner kit) however you please, and just make some dang tacos, already!
Place some good flakey fish in each tortilla, the red bells, some purple cabbage (yerms), and a good 45 dollops of chimichurri on each taco.
And don't forget fresh cilantro and lime wedges, for extra bodacious-ness in your life.
Go to town, baby.Sorry Bev called you baby. For more musings, visit her blog Bev Cooks and her Tablespoon profile.