White and Flaky {Gluten-free Fish Tacos}

Are you thinking I am describing my pasty skin this winter?  Well, possibly so.  But I was more referring to the sautéed tilapia piled into these yummy fish tacos!  {Random side note, I worked outside all day on Friday (80-ish degrees)…and got sunburned!  It was excellent and the redness will disappear in half a day.  Bring. on. the. tan.}

{Gluten-free Fish Tacos}

2 fillets of tilapia (or whatever fish your little heart desires)

Seasoning:  1/4 t cayenne pepper, 1 T chili powder, 1/2 t red pepper flakes

2 limes

gluten-free corn tortillas (I like these with only 3 ingredients) or boston bibb lettuce

Topping:  2 tomatoes, 1/3 purple onion, 1 clove garlic

1/2 bunch cilantro

1 whole carrot, julienned

1 avocado, sliced

———

Are you salivating yet?

Check out my mess…

Okay, back to the white and flaky…

This recipe is SO quick.  You can throw it together in less than 20 minutes.  So save yourself the 3 hour wait at your fave local restaurant tonight, and cook this dish for your honey boo boo for Valentine’s Day.  I personally didn’t even realize it was Valentine’s week until two days ago. And I don’t care about Valentine’s Day, which puts me in the .00005% of the world’s population of women who doesn’t…  Get to cooking!

In a medium-sized pan, saute the seasoned fillets about 3-4 minutes per side on medium-high heat.

Throw the tomatoes, juice of 1/2 lime, onion, garlic, and a bit of cilantro into a food processor or vitamix.  Blend until it is smooth but still chunky.

When the fillets are finished cooking, rough them up a bit with a fork.  But don’t be too rough. Squeeze the juice of one lime all over the fish.  Pile warm corn tortillas or bibb lettuce high with fish, cilantro, red sauce, carrots, and avocado, as desired.  I am not into sauces…so I just had bibb lettuce, fish, carrots and cilantro.  Still delish!