Homemaker Chronicles

Remember this post I did recently about what foods we’ve been eating since all the snow had kept us cooped up?   In that post I offered to divulge our recipes if anyone requested them and boy was that a winner!

I mean, my inbox was so hoppin’ that Bugs Bunny couldn’t keep up.  Request after request came pouring in at all hours of the night and I was just so honored that you all wanted my recipes!

I’m lying.  That did not happen to me.

What did happen is that I did not get a single response, not even a comment on that post, and certainly not any emails.  And that is why I decided to post my coveted Tilapia Tacos/Enchiladas recipes and I even felt like throwing in the avocado salsa recipe.

I knew deep down inside you all want to know how I make them.  Just call me clairvoyant!

Here’s how it goes:

• Avocado Salsa,(recipe follows) or store-bought salsa
• 3 tablespoons flour
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/3 cup cooking wine or white grape juice (apple juice or ginger ale will work also)
• 8 ounces tilapia fillet, cut into 1-inch wide strips
• 2 teaspoons olive oil
• 4 corn tortillas

Assemble the salsa first so that it can refrigerate while you cook the rest.

Combine flour, cumin, paprika and in a medium bowl. Whisk in wine to create the batter.

Coat tilapia pieces in the batter, allowing them to drip over the bowl and carefully transfer to a heated skillet with the olive oil already in and warm. Cook over medium-high heat until crispy and golden, 2 to 4 minutes per side.

Meanwhile warm the tortillas in the microwave for a minute or in the oven wrapped in foil to hold in moisture.

Place the fish inside the tortillas as you pull them out of the skillet, layer on a few black beans, sprinkle cheese (as my kids call it- it’s just shredded cheese), and lastly the avocado salsa.

If you wish to make enchiladas, simply leave out the salsa and place the filled tortillas in a baking dish.  Cover with your favorite enchilada sauce (I prefer the green chile sauce) and bake for about 15 minutes.

It’ll change your life people!

Avocado salsa recipe:

• 1 large tomato, diced
• 1/4 cup diced red onion
• 1/2 jalapeno, minced
• 2-3 tablespoons lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro

Combine all the ingredients, refrigerate for a bit and then serve on the tacos or as a side dish with chips.  And please eat ALL the salsa in one sitting or within a day.  I don’t think you’ll be able to help yourself, but I don’t think you will want to eat it the next day after seeing what those avocados will do overnight.

bleck!

Now, aren’t you glad I forced you to have my recipe?  Well, you’ll thank me after dinner tonight!

~Angie

Homemaker Chronicles