I had to
alter it a little because that much adobo sauce would have killed me – or, at
the very least, burned my mouth off. I’m very delicate. I hadn’t tried adobo
sauce until this trip to California
I also didn’t
grill my tilapia. I baked it in a glass pan for about 30 minutes. I didn’t know
if it would stick to the indoor grill. I wasn’t feeling adventurous enough to
try. The tilapia would’ve been better grilled though.
For the
cabbage, I used the coleslaw mix that’s already cut up. The first time we had
them, we just piled that on top of the fish – like in the picture. When we had
left-over’s the next day, I mixed the sauce in with the cabbage so it was just
coated. That was so full of flavor!
If you're gluten-free, remember to get white corn tortillas. I don't like the yellow corn ones as much...they're a little gritty for me.
If you're gluten-free, remember to get white corn tortillas. I don't like the yellow corn ones as much...they're a little gritty for me.
Since I’m
fancy, I served it with Old El Paso Refried beans warmed up right out of the
can. You can be like me, too, if you have a can opener and a microwave!
The rice was
sticky sushi rice which Rich loves. I’m on the fence. I could do without rice but
the meal is more complete if you have rice. I’d rather have a double serving of
beans and often order that way at Mexican restaurants. To spice the rice up a
little, I squeezed a lime into the water and added about a tablespoon of
cilantro. Tada! Cilantro-Lime Rice! It was good – Rich had seconds.
If you’re not
going anywhere warm in February, or even if you did but you want to go back,
try these fish tacos. They’ll transport you where you want to be…at least for a
few moments…before you go out and shovel snow.
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