What’s your idea of a perfect Friday night?  Mine is to relax at home with Jeff and a few friends, drink wine, have a nice dinner, and sit on the couch.  Yup… that’s it.

Last Friday night, we had a little dinner date and wanted to make something FUN!  So I made fish tacos.  But not just any fish tacos!  Yummy, spicy, decadent fish tacos.  Tilapia was on sale at Stew’s so I bought 1.5 pounds and loaded up on some avocados.  Then I went over to the little bodega next store and bought some small corn tortillas.  In my opinion, corn tortillas are hands-down the best (vs. flour tortillas).

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  • 1.5 pounds of tilapia
  • 2 avocados
  • 6-8 corn tortillas
  • Chipotle seasoning
  • Crushed red pepper
  • 3 limes
  • 1 can of corn, rinsed and drained
  • 1 large onion, sliced
  • 1 bunch cilantro
  • Olive oil
  • Salt & pepper


First, prepare your toppings in a few bowls.  Here’s what you need to do…

Wash and drain the corn.  Put in a bowl and set aside.

Caramelize the sliced onions in a non-stick pan with some olive oil on low heat for about 10 minutes. Low and slow is the best way to caramelize onions. Season with salt and pepper.  Remove from heat, place in a bowl, and set aside.

Remove the stems from the cilantro and chop finely.  Put into a small dish and set aside.

Cut the 2 limes into wedges and also put into a small dish and set aside.

Cut and remove the skin from the avocados.  Remove the pit and set aside.  In a bowl, mash the avocados with a dash of olive oil, salt, pepper, and crushed red pepper to taste.  Place the pit in the bowl to keep it from browning and set aside.

Wash and dry the tilapia thoroughly.  In a large non-stick pan, coat the bottom with a little olive oil and warm the pan on medium-high heat.  Place the tilapia filets in the pan and lightly season with chipotle, salt, and pepper.  Squeeze the juice of half a lime in the pan on top of the tilapia.  Let cook for 3-4 minutes and flip.  Be careful when turning the tilapia over – if it sticks the pan, it’ll fall apart when you flip.  That’s ok if it falls apart a bit because it’ll be easier to put in a taco tortilla, but you don’t want it to completely fall apart!  Once turned, season again lightly with chipotle, salt, pepper, and the juice of the other half of lime.  Let cook for another 3-4 minutes and remove from the heat.

Quickly toast the tortillas in the oven for about 3 minutes on 350 degrees F.  Don’t let them get too toasted or they’ll get too stiff and crack.  Just very lightly toasty and warm.

Now you’re ready to eat!  Enjoy building your tacos to the way you like 🙂

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