Greek Fish Tacos {Foodie Friday}

May 31, 2013

My food palate seems to always know what season it is and what it prefers in that season. I prefer hot coffee beverages in the cold months (as rare as they might be in our great Mississippi), iced coffee beverages in the hot months, soups when it’s chilly, ice cream when it’s warm, pumpkin in the fall, watermelon in the summer, and the list goes on. Fish is one of the things I absolutely love during summer. I try to eat it year round since it’s healthy, but I LOVE it in the summer months and I’m always trying to find new ways to transform it so it doesn’t get old. This was probably one of my favorite fish dress up parties! Greek flavors and fixin’s plus trendy fish tacos were a match made in heaven for me.

Fish Tacos 1
Honey Lime Tilapia
Fish and Marinade:
  • 6 tilapia fillets
  • 1/3 cup lime juice
  • zest of 1 lime
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1/2 whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Tony’s seasoning
  • 1-2 tablespoons olive oil
  • 6-8 taco shells
  • hummus (any you like)
  • julienned cucumbers
  • baby kale leaves (or any other green leaf you like, spinach would be nice as well)
  • julienned tomatoes
  • lime slices
Whisk together lime juice, zest, honey, garlic, salt, and pepper for the marinade. Slice the tilapia fillets in half length wise to create long fish sticks. Put the fish and the marinade in a shallow dish or a gallon zip lock bag. Let the fish marinade laying flat so all the fish gets coated for at least an hour.
While the fish is marinading prepare your fixin’s and coating! Slice cucumbers and tomatoes thinly, I like mine julienned because it’s pretty! Toast your taco shells (if you prefer soft tacos those could work as well). Mix the flour, salt, pepper, and Tony’s in a shallow baking dish.
Heat olive oil in a skillet over medium heat until rippling. Dredge each marinated filet in the flour mixture and coat well. Cook each filet in the oil for 3-5 minutes on each side. Don’t flip until it’s browned on the edges to ensure that it doesn’t stick.

Fish Tacos 2

Now build your tacos! I’m a presentation fanatic, so I put my hummus on a miniature squeeze bottle to drizzle atop, but you could just as easily spread the hummus with a butter knife on to the taco shell. I put my leafy greens down first. Next I added the fish pieces. If it was a big piece I did 1, if a small 1 and 1/2. Sprinkle on some tomatoes and cucumbers. Squeeze on some lime juice. Spread on the hummus! I served mine with a chick pea and tomato salad and lime pine nut cous cous to keep the Greek theme going. Enjoy!

Fish Tacos 3


kasia 2My name is Kasia. I cook. I bake. I plan meals. I organize things. Occasionally I craft and DIY it up. I collect aprons, owls, cookbooks, days of the week notepads, and recipe cards. Most of my recipes are healthy, but every once in a while splurges are totally welcomed (and always indicated). When I’m not cooking, baking, planning meals, blogging, or dreaming about having a bakery, I work as a Resident Director at Mississippi College in Clinton, Mississippi. I have a Bachelor’s in Social Work and 3/4ths of a Master of Arts in Christian Education for Women’s Ministry. I am passionate about ministry with women young and old and doing real life together with all the messiness it holds. Welcome to my kitchen!
You can find Kasia at Kasia’s Kitchen.

Leslie May 31, 2013 at 12:21 pm

I really like the idea of putting hummus in a squeeze bottle and drizzling it on top of the tacos! How original. These look delicious!

Kayla @ Keeping Up With Kayla May 31, 2013 at 3:07 pm

These look great Kasia! 🙂 Thanks for sharing!!!

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