Fish Tacos!

For Family Dinner this past Sunday we decided to make fish tacos! We were inspired by this new restaurant near out house called Surfside, that has the most amazing fish tacos! Everything came together really well considering we didn't follow any particular recipe.


First, we marinaded fresh tilapia fillets in lime juice, orange juice, lime zest, olive oil, salt and pepper. We grilled the tilapia and then divided the fish into soft corn tortillas. Each plate was accompanied by a grilled lime (a trick we learned from Surfside!).

Then we set out two different homemade salsas: corn/black bean and pineapple/mango, plus shredded green cabbage (tossed in red wine vinegar, salt and pepper) and sour cream. Then everyone was encouraged to build their own tacos! We also made a giant bowl of coconut rice on the side (which was quite a hit!).

Mango-Pineapple Salsa

Ingredients

2 large, ripe mangoes (diced)
2 cups pineapple (diced)
4-5 tomatillos (quartered)
4 scallions (finely chopped)
1 small red onion (diced)
Fresh cilantro (chopped)
Juice of two limes
Zest of one lime
1/2 cup pineapple juice
salt and pepper

Corn and Black Bean Salsa

Ingredients
4 ears of corn (grilled and shaved)
1 can black beans (drained and rinsed)
2 medium tomatoes (diced)
Juice of two limes
Zest of one lime
2 tablespoons red wine vinegar
1 tablespoon olive oil
Fresh Cilantro (chopped)
Salt and pepper

Coconut Rice
adapted from Epicurious.com

Ingredients
3 cups long-grain white rice
2tablespoons unsalted butter
2 (13- to 14-oz) cans unsweetened coconut milk
1.5 cups water
1/4 teaspoon salt

Directions
Melt butter in a saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes. Stir in coconut milk, waterand salt and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes.