Tackling Taco Tuesday for non-Traditional Types with Tilapia. Teehee!

As many of you that follow this blog on Facebook via our page (shameless self promoting alert: http://www.facebook.com/TheUnwedHousewife) know, I have been without internet for awhile which meant that I had to go on a brief hiatus from blogging. This was incredibly inconvenient seeing as how I had just started this blog and had to stop after just a few posts. Thankfully, the internet is back on for at least another month `and now all I have to do is battle a computer hogging YouTube addicted 17 year old sister that is on Summer vacation for control over the internet. Ermahgerd!

The one thing that is good about this is that although I put a pause on blogging, I still went ahead and photographed a lot of the meals I made. I know have a small arsenal of already edited and ready for posting pictures. One of my favorite meals are Fish Tacos and since Tuesday is Taco Tuesday, today is the perfect time to share that. It's a yummy twist on boring, traditional ground meat, cheese, lettuce and tomato tacos and they are so much healthier.

For those that don't mind music with crude lyrics, this song is constantly in my head when I talk about fish tacos. :/ Ha! Betty Blowtorch- Fish Taco Whore

Fish Tacos w/ Mango Salsa

• about 5-10 Tilapia fillets 
• 1 large red onion, chopped
• 1 bundle of cilantro, chopped
• 2 mangos, peeled and diced
• 2 roma tomatoes, diced
• 2 cloves of garlic, mined
• 1 jalapeno, minced
• coleslaw mix (carrot and cabbage, shredded)
• 1 tortilla per fillet

Pat Tilapia fillets dry and season with salt and pepper. Place fillets on a greased, heated indoor grill and grill until fish is no longer opaque.
In a large bowl combine all ingredients except for fish, tortillas and coleslaw mix. Stir in salt to taste.

Heat tortillas and place fillets inside. 

Top with coleslaw mix and then top that with the mango salsa.

This recipe is excellent when served with Black Bean Salsa and Cilantro Lime Rice

Black Bean Salsa

• 1 can black beans
• 1 package frozen corn
• 1 large can of rotel
• 1/2 bundle cilantro, chopped
• 1 tsp cumin
• 3 tsp chili powder

Combine all ingredients in a medium saucepan. Heat and serve. Also goes fantastic spooned on top of Fish Tacos.

Cilantro Lime Rice

• 2 cups uncooked white rice
• 1/2 bundle of cilantro, chopped
• juice of 2 limes
• 3 teaspoons of chicken bullion powder

Follow directions on package of rice. Add in all of the other ingredients while boiling. Serve when water is completely evaporated. 

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