Dinner Reinvented was an idea I had when I was the Lifestyle and Entertainment Reporter for the CW affiliate in Dallas. At the time I was working like crazy and I had a one-year-old at home. I took recipes from my kitchen and shared them with my viewers. Sponsored by grocery delivery, Artizone, it was the beginning of what this site is today. Here’s one of my first segments, Fish Tacos!
This fish taco recipe was inspired by a trip my husband and I took to Isla Mujeres, a small island near Cancun, Mexico. We spent every day the same way: scuba diving in the morning, followed by margaritas and fish tacos. When I make these now I can still remember digging my toes in the powdery white sand while lazily eating tacos. Then I’m snapped back into reality of my two toddlers flinging the guacamole across the table and my dogs trying to snatch the tacos off their plate.
4 tilapia filets
1 cup of 2% milk
1 cup of fine corn meal
1 tbsp of taco seasoning or Tony Chachere’s Creole seasoning
1-2 tbsp olive oil or butter for pan frying
8 corn tortillas
guacamole, shredded cabbage, coleslaw or salsa for garnish
Place a cast iron skillet on medium heat and add oil. In one large, shallow bowl pour the milk and in another place the corn meal and seasoning. Dip each tilapia filet in the milk and then immediately dredge in corn meal. Place in pan and fry until browned and crisp on each side (about 2 minutes each). Once cooked, cut each tilapia filet in half, place in a tortilla and dollop with guacamole, salsa, coleslaw or shredded cabbage. Enjoy!