Fish Taco Night

Last night was one of my favorite meals, Fish Tacos! It was just me and the hubby so I made something we both love. The fresh taste of these tacos are amazing while not "weighing you down" like normal Mexican dishes. While there are multiple fabulous ways to do this dish, mine is my favorite :)

Fish Marinade:
Blend 1 handful of cilantro, 1 garlic clove, 1 jalapeno, the juice of 1-2 limes, and 1/2 a Corona (drink other half to get your inner Senorita or Senor going) Place 3 good size talapia fillets in a bag with marinade and refrigerate for 2 hours.

Mexican Rice:
1 cup of white rice
2 cups of chicken broth
1/2 cup of salsa
1 tsp cummin

Start the rice 30 minutes before you want to eat. Bring everything to a boil in a sauce pan, put the lid on, and take your stove to the lowest setting. Cook for 15 minutes then remove from heat for 15 minutes. DO NOT TAKE THE LID OFF. I promise the rice will not burn or stick. Once the lid is on don't remove it for any reason. TRUST ME. No stirring is necessary.

Preheat oven to 425 F. Place fillets on a silicone sheet pan or a greased one. The fish will take about 10 minutes to cook so plan accordingly.

Toppings:
Use anything you like, but I enjoy fresh tomatoes, red onions, fresh jalapenos, and sliced avocado. There is one HAVE-TO get item, Herdez Salsa Verde! It will probably be in the ethnic isle of your grocery store. It isn't expensive and a must have. Squeeze some lime juice over the top and be prepared for something special.