Thursday, December 9, 2010

Fish Tacos and Plantains

Fish tacos and plantains- yum!
In my opinion, there are few things in the world better than fish tacos.  I hate to admit it, but I have always been a little afraid of cooking fish.  For Amy's birthday we decided to take the plunge and cook fish tacos.  It is surprisingly easy!  We coated two tilapia fillets with salt, pepper, and flour, and then pan fried them in a mixture of butter and olive oil.  It took 4 minutes on each side.  Um... why was I so afraid of this?  We topped them with lettuce, tomato, lime, black bean/corn salsa, and Florida avocados.  I brought the delicious Florida avocados back from my recent trip home for Thanksgiving.
Pan fried tilapia
Fish taco toppings
I also brought a plantain home from my trip to Florida.  Fried sweet plantains, or maduros, might tie the fish tacos in my opinion of the best things on earth.  I honestly might be able to live on plantains alone.  Recently, in a used book store, I came across Miami Spice: The New Florida Cuisine.  This cookbook combines recipes from Latin America, Cuba, and the Caribbean.  I referred to this book to cook my plantains.  Ripe plantains are very bitter when eaten raw, but become super sweet when cooked.
Raw plantains cut diagonally
Plantain slices are fried in vegetable oil


  1. OMG Looks delicious! Maduros are probably my favorite things in the whole world.


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