After Hurricane Irene hit on Sunday, my family was left without power. I made an impromptu trip down to my boyfriend’s house (he had electricity,) and needed to come up with some dinner quickly! The resuly were some quick and easy fish tacos. They were tasty, very easy to make, and had a lot of flavor and a variety of textures. Even though this was a “throw together” meal, I will definitely make it again!
-12 breaded fish sticks
-A pack of fajita sized (6″) tortillas
-1 cup of shredded carrots
-1 cup of shredded lettuce
-2 sprigs of cilantro
-Guacamole (I like Wholly Guacamole)
-Taco sauce or salsa
-1 package of prepared rice (such as Knorr or Goya)
-1 bag of frozen zucchini/squash mix
-1 bag of frozen mixed bell peppers
-2 tbsps Adobo seasoning
-2 tsps olive oil
-1/2 cup water
-Prepare fish sticks according to package.
-While waiting for your fish to cook, prepare your rice dish, according to package.
-In a frying pan, heat 2 tsp of olive oil.
– Add your frozen veggies and water to the pan and simmer, with a lid, until thawed and nearly cooked through.
-Add Adobo seasoning to veggies and continue cooking until tender and cooked through completely.
-Remove fish from the oven and place 2 sticks on a tortilla.
-Add lettuce, 3 cilantro leaves, guacamole, taco sauce/salsa, carrots, and scallions.
-Squeeze a lime wedge over your taco.
-Serve with rice and veggies.
Prep time: 15 minutes.
Cook Time: 15 minutes
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