Margaritas, Fish Tacos and Blueberry Crisp

by Jennifer

Serve these, or better yet, start cooking these, with a Margarita in hand.  Follow with Blueberry Crisp, which doesn’t necessarily follow any sort of Mexican theme, but it sounded tasty, and it was!

Fish Tacos

I love fish tacos, even more since I discovered Frontera Key Lime Cilantro Taco Skillet Sauce at Whole Food’s.  My husband and I lived in Chicago for a while and enjoyed meals at Rick Bayless’ restaurant, Frontera Grill, so I was intrigued when I found this (one of many purchases that day that were not on my shopping list!).  It’s a little spicy, so for family members who don’t handle spice well, make a simple black bean taco filling instead:  combine one 15.5-oz. can black beans, rinsed and drained, with one 16 oz. jar of your favorite mild salsa;  heat over medium-low heat until bubbly, and serve.  Serves 4.

  • 1 TBS olive oil
  • 1 onion, thinly sliced
  • 1 lb. mild white fish, cut into large chunks
  • 1 package Frontera Key Lime Cilantro Taco Skillet Sauce with Roasted Tomatillo and Green Chile
  • 6 7”-tortillas, preferably whole wheat
  • 1 red pepper and 1 yellow pepper, diced
  • a large handful of cilantro, chopped
  • finely shredded cabbage, from the bagged produce section
  • 1 avocado, chopped, and tossed with a little lime juice
  • 8 oz. package shredded Monterey Jack or Mexican cheese blend
  • whole grain tortilla chips, if desired

Prepare taco toppings in bowls.  Layer tortillas on a baking sheet, separating layers with foil, to warm before serving in a 350 degree oven for a few minutes.

Heat oil in a large skillet over medium heat.  Add onion and cook for about 5 minutes, stirring occasionally.

Add fish and cook until opaque, about another 5 minutes.

Add sauce and cook until heated through.

Allow everyone to help themselves to tortillas, fish and toppings as they desire.

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