Ok so we only got about 6 inches here in NJ, which is about 12 inches less than I was hoping for, but being snowed in but not really snowed in was so fun. Even though I did have to work yesterday, seeing the rest of the town completely shut down and not a car on the road gave me this jittery excitement (and also made me slightly jealous that I too wasn’t at home). So when I got home, Kevin and I had some catching up to do on our snowed in activities: boozing. After half of an Old Fashioned I was sufficiently tipsy and hungry. So in an effort to get dinner on the table a little faster, this week’s Kevin Cooks was more like Kevin & Cara Cook.
We made these quick, healthy, and surprisingly un-snowtormy fish tacos. I was in charge of the tilapia and Kevin took charge of the salsa. My best tip for cooking with someone else, be it a friend or significant other, is to select a recipe that has separate components (or break your recipe up into different components). For a control freak like me, I tend to just want to take over in the kitchen, but having separate tasks will help to prevent any backseat cooking. This also allows for divvying up tasks based on cooking skill level – everyone gets to cook something they’re already comfortable with so that everyone is happy and satisfied with the finished dish. Our dividing of tasks was more in an effort to finish cooking before Parks & Rec came on rather than based on skill level, but it made for an excellent dinner to cap off a snowy day.
8-12 6-inch corn tortillas (depending how many tacos you want per person)
2 tbsp olive oil
1 lb tilapia filets
2 avocado, peeled, seeded, and diced
2 mangos, peeled, seeded, and diced
4 limes, juiced
1/3 cup olive oil
handful of cilantro, chopped
1. Preheat oven to 350 degrees. Warm the tortillas in the oven while you prep the rest.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the tilapia with salt and pepper and cook until opaque, about 3-4 minutes per side.
3. Meanwhile, in a medium bowl, combine the avocado, mango, lime juice, 1/3 cup olive oil, and cilantro. Season with salt & pepper.
4. Gently break up the tilapia into smallish pieces. Layer fish then salsa in your taco and serve!