We repeated the coconut tilapia tacos but with a canary melon salsa this evening. Didn’t quite give the salsa enough zing, so we had to add some store-bought salsa. Still a dang yummy meal. We’ll have them again, I bet.

Reminder to self, low-fat tortillas don’t hold together as well as the good ones with lard.

Edited to add: take three was with banana salsa which was maybe the best yet.

#recipe

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Made this #recipe the other night, and it was damned tasty. Worth capturing, I thought.

Ingredients

• 2-4 tilapia fillets
• 1 can sweetened condensed coconut milk
• 1 Tbsp Thai red chili paste
• 2 Tbsp lime juice
• 1 Tbsp chopped garlic
• 1 tsp dried ground ginger
• 4 drops orange extract

Kiwi Salsa Ingredients

• 3 golden kiwis
• 2 Tbsp finely chopped yellow onions
• 2 Tbsp Pico Fruta or 4 tsp Tajin seasoning
• ½ tsp lime juice

Directions

• Make the salsa the night before and let it sit overnight in the fridge.
• Marinate fish in other ingredients.
• Broil fish in the marinade for about 13 minutes @ 400 in a shallow pan.
• Turn fish over and broil another 7-9 minutes.
• Optionally put some Spanish rice in taco shells and drizzle with the marinade.
• Assemble tacos. Think “three-ingredient street tacos” and maybe throw in some shredded cabbage or carrots to go with the meat and salsa.

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