I have to put in a little disclaimer here. My name might be Rachel but I’m no Rachael Ray. I have really struggled in the kitchen since we’ve been married. From lighting paper towels on fire to destroying every batch of frosting I’ve ever attempted, I’ve had more kitchen failures than successes. I’m determined to bake on. If only for the reason that I want my kids to someday claim, “This will never be as good as my mom’s _________”. A worthy goal, right? That’s why I’ve decided to expand my blog to include recipes. I have high hopes that it with push me beyond my limits in the kitchen.
A few years back my sister-in-law made us the most amazing coconut crusted tilapia tacos. I thought of them the other day and my mouth just started watering. I knew we had to try making them! And of course, what are tacos without salsa?! I’ve always been a huge fan of mango salsas. I’m also a huge fan of simple, nearly effortless cooking. I love it when I throw things together and it comes out tasting delicious!
M A N G O A V O C A D O S A L S A
- 1 sweet pepper
- 2-3 tomatoes
- 2 cloves garlic; minced
- 1/2 yellow onion
- 1 mango
- 1 avocado
- 1 tbs olive oil
- 1/2 cup chopped cilantro (optional)
- 1/2 can drained black beans (optional)
1 Start by roughly chopping the pepper, tomatoes, onion, mango & avocado.
2 Place all of the ingredients in a food processor. Pulse only a couple times. Just enough to finely dice the ingredients — you don’t want to purée it. If you don’t have a food processor, you can continue dicing by hand.
3 Place in a serving bowl. Add salt and pepper to taste.
Place in the fridge to let the flavors combine while you whip up the tacos.
C O C O N U T C R U S T E D T I L A P I A
- 1 cup finely shredded coconut
- 3 egg whites beaten
- salt to taste
- 4 thawed tilapia fillets
- 2 tbs coconut or other cooking oil
1 Heat oil in skillet over medium-high heat
3 On a plate mix coconut shreds with salt. (optional: other seasonings as preferred)
2 Brush egg whites over tilapia fillets. Place tilapia on the plate and cover in coconut shred/season mixture. Set coated fillet aside on a new plate rather than stacking one on top of the other.
3 Fry fillets in the hot oil until golden brown and fish flakes easily with a fork. This will be about 5 to 7 minutes per side. Serve on tortillas topped with the mango avocado salsa.
E N J O Y !