Fish Tacos

Serve with salsa and corn chips, rice (with some cilantro, salt, and lime juice), black beans (with cilantro and a garlic clove), and corn tortillas warmed up in a non-stick pan.

Cut Into Thin, Long Slices and Hold Aside

• red, orange, and/or yellow bell peppers
• zucchini
• carrots
• bag of baby spinach (not cut)

Initial Ingredients in Frying Pan

• 2 to 3 tbsp olive oil
• ½ lime’s worth of juice
• soy sauce to taste
• salt and pepper to taste
• chili powder to taste
• red pepper flakes to taste
• ½ cup diced purple onion
• diced jalapeño pepper (I do about an inch worth)
• diced serrano pepper (careful! I do about ¼ inch worth)
• 1 tilapia filet

Instructions

Turn the stove to medium heat, and let the fish cook for a bit. Throw the non-spinach vegetables in after a while, flip the fish when it needs it, and either add the spinach near the end, or leave it raw to use like lettuce.

You may find you need to add a bit more olive oil or soy sauce once you’ve got the vegetables in the pan. I like to get a bit of sear on the fish and the veg, but that’s up to you. You can cover it to steam it more if you prefer.

Pull it all out of the pan onto one big messy plate, and serve with all the awesome stuff mentioned above. It’s a feast!