This is a post for fish tacos and presented just in advance of Cinco De Mayo, and I mean just in advance. I spent the last weekend at my daughter’s college graduation. What an amazing accomplishment for my daughter and what a wonderful opportunity as a parent to be present for my daughter as she embarks on the next phase of her life. This post was made possible by IMUSA. IMUSA is a company that makes products for Mexican cooking.
Fish Tacos
When I got home from graduation weekend, I had a box waiting for me. Having a present waiting for you is always fun. Knowing that it is food related is even more cool. IMUSA reached out to me to see if I would try and write about there products. As you can see, the box included avocado tools, juicer, guacamole bowls and tortilla warmer. The avocado tool and the tortilla warmer was new to me.
IMUSA Tools
The tortilla warmer is really a simple tool but a great one. Simply slide the tortilla in the opening and heat up in your microwave. You have a perfectly warmed tortilla. The avocado slicer, perfectly pulls out the avocado in slices from its shell.
Avocado Tool
- 2 pound tilapia
- 1 1/2 tablespoons New Mexico Chili Powder
- 2 tablespoons Old Bay Seasoning
- 2 tablespoons grape seed oil
- 7 tomatillos
- 1/2 red onion, chopped
- 3 garlic cloves
- 1/2 cup of cilantro
- 1 jalapeno
- 1/2 juice of a lime
- 1 teaspoon kosher salt
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor.
- Add the onion and garlic, cilantro, jalapeno and lime juice and process by pulsing until smooth.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off.
- The sauce will have the consistency of salsa.
- Spice each side of the tilapia.
- Heat the oil in a cast iron skillet on medium high heat.
- Cook the tilapia 2 minutes per side.
- Finish the cooking by heating in a 325 degree oven for 8 minutes.
Tilapia & Spices
New Mexico Chili Powder on Tilapia
Tilapia in Skillet
What makes a fish taco so fun and tasty is all the different toppings/sides that you can put with them.
My daughter made guacamole, corn and black bean salsa and I made this tomatillo salsa.
Tomatillo ingrdients
Tomatillo Ingredients in Cuisinart
Lime over Tomatillo
Roasting in Pan
Cooking Out Liquid
The final dish fully loaded.
If you like fish tacos, here is another recipe with a slightly different spin.
Tilapia Fish Tacos
I get on kicks. Right now I am on a fish taco kick and a Reuben sandwich kick. I don’t make the same over and over. It just means I want to try different versions of the same dish. I can tell by the spices that you have a VERY nice ‘do’ on these fish tacos. Yum.
I know what you are saying Carol. I like your reuben kick!
It is so much fun getting goodies in the mail…it always makes my day. These fish tacos look wonderful, Peter…great job!
These are some great looking fish tacos! I love to switch to fish on Taco night. That avocado gadget is pretty neat too!
What gorgeous tacos Peter. You are such a talent!
These flavors are perfection! That fish looks just perfect! Amazing layers of flavors here.
There’s nothing like a good fish taco and these look perfect.