Tilapia Tacos with Peach Mango Salsa

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See….now you know why I posted that delicious peach mango salsa this morning!

This recipe is one of my favorites and is a staple tilapia recipe I’ve made for years.  You’ve probably noticed I’m not the biggest seafood fan (yes I really should do more recipes with fish), but I DO love tilapia when it’s flavored right!  So I thought why not take a basic recipe and kick it up a notch with a grill and some salsa!  Tilapia has always been one of my favorite fish to eat because of how light and flaky it can get when cooked and it’s also one of the few fish that don’t taste, well, fishy!  I am fully aware of the warnings that a lot of tilapia sold in the U.S. have been farm-raised in places like China, but I always make sure to check and see where my tilapia comes from and always prefer wild caught if I can find it!  If you don’t want to use tilapia, try mahi mahi (another favorite of mine!) or any other white flaky fish.

I marinated this for about an hour in a lemon, garlic, basil mixture making sure to coat the fish completely.  Then I threw them on the grill along with the tortillas and voila!  A simple EASY summer dish that tastes delicious and takes little to no time to make.  If you don’t have a grill you can easily broil these in the oven or even use a grill pan on your stove.  Feel free to add some ancho chili powder or cumin if you like a little spice, but I just love this marinade as is so I didn’t add any this time.

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Tilapia Tacos with Peach Mango Salsa

Yield: 6 Servings

Ingredients

  • 3 (4 oz) tilapia fillets
  • 1/4 cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh parsley, minced
  • 1 clove garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 3/4 cup peach mango salsa (2 Tbsp on each taco)
  • 6 corn tortillas
  • 1/2 cup fresh cilantro leaves

Instructions

  1. Place tilapia fillets in a large plastic zip-lock bag and set aside. Whisk together olive oil, lemon juice, parsley, garlic, basil, salt and pepper and pour all over the fish, making sure to coat each fish completely. Allow fish to marinate in the fridge for at least an hour.
  2. Preheat your grill on medium-high heat and lightly coat with oil so the fish won't stick.
  3. Place tilapia fillets on the grill and cook for about 3 to 4 minutes on each side until the fish is opaque and flakes easily with a fork.
  4. Meanwhile, brush the tortillas lightly with oil and place on the grill for about 20 seconds.
  5. Fill warm tortillas with the cooked tilapia, 2 tablespoons of peach mango salsa and top with some cilantro. Enjoy!

Nutritional Information

Serving Size: 1 taco • Calories: 150.5 • Fat: 7.2 g • Carbs: 17.9 g • Fiber: 2.3 g • Protein: 11.8 g • WW Points+: 5 pts

http://www.eat-yourself-skinny.com/2014/07/tilapia-tacos-with-peach-mango-salsa.html

I also want to note that most of the marinade you make gets discarded, so don’t be confused when you put all the ingredients into your My Fitness Pal app and proceed to freak out over the calories.  The olive oil is mostly used so that the fish won’t stick to the grill and, in my opinion, is a lot better than a ton of butter!  Top with the peach mango salsa and enjoy with added cilantro – you’ll thank me later!  If you’re not much of a fish eater like me, chicken tacos would taste delicious too.  I might even throw some chicken into a crockpot with this salsa and see how they turn out shredded over a salad or some brown rice.

Yeah so I’m totally making that this weekend….yum.

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Enjoy and hope you are all as excited as I am to watch the three hour season finale of The Bachelorette tonight!  I really didn’t think I would care for this season, but this was the first year where I really liked most of the guys!  It’s hard to choose between the smokin’ hot Josh and the oh so romantic Nick, but I think I’d be happy with either one.  She seems to have more chemistry with Nick so I’m kind of pulling for him and I also feel like the show kinda made him look bad when he was just saying that he’s here for Andi, not to make friends.  Either way it should be a good show and I’m sure Andi will look stunning as always!

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Peach Mango Salsa

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SEE I told you I’d make some new recipes!  One sliced finger and a broken garbage disposal later I was finally able to complete some new dishes…..yeeeeeeeah I guess I’m a little rusty when it comes to the kitchen.  Or I’m just super clumsy, whatever.  I’m definitely excited to have some fresh new recipes to share especially since my Instagram it starting to look more like a wedding blog these days than a food blog!  I’m not complaining though, I would totally be a wedding planner in another life.  Seriously.

But back to real life – can we just talk about summer??  I’m pretty sure I could live with it being sunny and 85 degrees all. year. round.  Sundresses, flip flops, beach trips, pool days, peach mango salsa…..yeah nice transition, huh??  But seriously, this salsa just screams summer!  I made it to go on top of my tilapia tacos that you’ll see posted here soon, but this tastes good with just about anything.  Chips, pita bread, chicken, fish, on top of a salad, made with dessert or eat it straight with a spoon, I won’t judge – this recipe makes a TON so you can find multiple uses!  This salsa is sweet yet spicy with added jalapenos so feel free to make it your own and add as little or as much as you want of ingredients.

Peach Mango Salsa

Yield: 16 servings

Ingredients

  • 4 peaches, chopped (I left the skin on mine, but feel free to peel them)
  • 4 roma tomatoes, chopped
  • 1 mango, peeled and chopped
  • 1/2 red onion, finely chopped
  • 1 red pepper, chopped
  • 2 jalapenos, finely chopped
  • Juice of 1 lime
  • 1 Tbsp raw honey or agave

Instructions

  1. In a large bowl, combine all ingredients and allow salsa to marinate for a few minutes or cover and refrigerate until serving. Enjoy!

Nutritional Information

Serving Size: 1/4 cup • Calories: 41 • Fat: 0.1 g • Carbs: 9.8 g • Fiber: 1.6 g • Protein: 0.7 g • WW Points+: 1 pt

http://www.eat-yourself-skinny.com/2014/07/peach-mango-salsa.html

This salsa would be the perfect addition to any barbeque, picnic or even just to have on hand in your fridge.  Like I said before, it sure makes a TON so the possibilities are endless on what you can use it for.  My absolute favorite is on top of tilapia and you’ll see my taco recipe posted here soon where you can use this salsa.  I chose to leave the skin on my peaches because I’ve always enjoyed my peaches that way and I also thought it made the salsa look prettier, but feel free to take it off if you’d like!  I also used raw honey to sweeten this up a bit, but you can also use a packet of Stevia or even sugar if you’d prefer.  I challenge you to totally make this your own and let me know how you like it!  I actually ate some this morning on top of my protein waffle and personally I think it’s even better the next day!  Mmmmm…..

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Ah it sure is good to be back!  Hope you enjoy loves!

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Oh Hey Remember Me???

Rule #1 of blogging……..BLOG!

Yeah I’m pretty sure I’ve failed miserably with that lately.  It’s clearly no surprise that I haven’t posted in oh say….5 MONTHS (eeeek), but no worries I’m definitely not deceased (yes I actually received emails asking  me this….) nor have I given up with blogging completely.  As a lot of you already know, I recently got engaged and as most of the women reading this can relate, I became utterly obsessed with every single detail got a little caught up in the planning process.  Sooo with that said, I decided to take a little break and just enjoy everything as well as take some time for myself.  I definitely did not anticipate taking an entire 5 month hiatus, but I guess I had a little TOO much fun.  Now it’s time to dive back into what I love most and that is cooking and creating recipes!!

I’ve actually been working all week on trying out some new summer recipes, especially since we recently purchased a brand new grill, so I have lots to share with you before fall approaches!!  But before I share with you all that deliciousness, I just have to show you a little sneak peek of our gorgeous engagement shoot that took place in Charlottesville last month.  Our photographer Jodi Miller and her hubby Kurt are absolutely amazing to work with and ladies getting married I highly recommend hiring a husband and wife couple!!  They make the whole shoot so comfortable and even show you how to pose because let’s face it, I’ve never been a model nor will I ever BE one.  I must say though, I can take a pretty sweet #selfie from time to time.

I’m really looking forward to sharing the rest of these photos with you once they are received!

engagement shoot

Swoon, right???