Hello all, and happy Wednesday! I’m proud to announce that the recipe of the week feature here will now become my own online recipe swap party! Have a recipe you’d like to share with the crowd? Feel free to enter your link. I’d love to see what you create, and I know I have readers who would, too! This week, I’m paying homage to a particular island favorite {or at least we call it an island favorite because it was a staple when we lived in Hawaii!} – fish tacos!
On one of the corners of the Ward Center shopping mall in Honolulu, there’s a Wahoo’s Fish Tacos. When my husband and I were first dating, we’d drive by it in his beat up Mountaineer {the one that is still parked in our driveway because it just won’t die}, and he’d say, “Fish tacos?” I think he knew I was going to shoot that idea down. I’m a chain restaurant snob. Even if that particular chain grew up in Hawaii, even if that particular chain is one of the most creative combinations of food I’ve found {seriously, who mixes Asian, Mexican, Brazilian, and Hawaiian food?}, even if that food is really, really tasty…it’s a chain. I’m a food hipster.
But every once in a while, when we knew we were going to another restaurant later or we were on our way to the beach, I’d cave. Because the food really is good.
The other night, we were watching Hawaii 5-O {I used to forbid it, because it just made us homesick for Hawaii but now that we know we’re heading back there, it’s back on the DVR} and my husband looked at me and said, “I miss Wahoo’s.” And I said, “Fish tacos?”
It was one of the tastier ideas we’ve come up with in a while, and it’s a perfect tangy, tasty, summery dish. Try it on for size!
Spicy Fish Tacos
What you’ll need:
- 2-3 tilapia fillets {or you can use any flaky white fish}
- 1/4 cup safflower oil
- Juice of 1 lime {about 2 tbsp}
- 1 tbsp chili powder
- 1/4 cup chopped fresh cilantro
- Shredded greens
- Sour cream
- Sliced green onion
- Salsa {preferably a sweet fruity salsa like this pineapple peach salsa pictured}
How to make it:
- Whisk the oil, lime juice, chili, cilantro, and green onion together. Pour it over the fish on a shallow dish and let marinate for about 20 minutes.
- Heat up the grill {or the George Foreman if it isn’t quite grill weather yet} and grill the fish about 4 minutes on one side. Flip it, and let it head through for 30 seconds to a minute. Remove from the grill and put on a serving platter.
- Let the fish rest about 5 minutes, then flake apart with two forks, pulling apart {like you’d pull pork}.
- Grill the tortillas about 20 seconds, just enough to warm them up.
- Layer each tortilla with a light bit of fish, some greens, a spoonful of sweet salsa, and a small dollop of sour cream. Yum!
Making these tacos only made us look forward to Hawaii more. I have a feeling you’re going to be seeing a lot of our favorite island- and beach-inspired recipes over the next few weeks, or at least until things get fast and furious with our conferences, temporary school, anniversary celebrations, traveling around a bit for my change of station leave, and then finally settling in Hawaii. I can’t wait!
Do you have any favorite island or beach inspired recipes? Share! Click on the link to join KC’s Recipe Exchange!
KCS
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Click here to enter your link and view the KC’s Recipe Exchange Linky list…
P.S. If you’d like to link up, you don’t have to have an island recipe! Feel free to link up your favorite recipe, and we’ll work the theme details as this goes!
Next week: Time for Thai!
