February 15, 2010 § 2 Comments
I bought cilantro at the farmer’s market and have been wanting to make cilantro rice, so I decided to make some tropical fish tacos to go with it. These fish tacos are very light and perfect for a sunny Monday in February. I love southern California!
- Trader Joe’s corn tortillas
- Trader Joe’s Papaya Mango Salsa
- Mahi Mahi
- 1 tsp. crushed red pepper flakes
- 1 and 1/2 cups cilantro (leaves with no stems)
- vegetable bullion
- 1 cup white rice
- 1 3/4 cups water
- parchment paper
1. Preheat your oven to 350°. Get a piece of parchment paper that is large enough to put to fillets of Mahi Mahi on (and still be able to wrap the fish and twist off the edges). Put the fish fillets on the parchment paper and top with 3-4 tbsp. of the papaya mango salsa and 1 tsp. crushed red pepper flakes.
2. Wrap the parchment paper around the fish and twist off the ends. This will keep all of the liquids inside the parchment and will help cook the fish. Do not add oil, it is not needed to cook the fish. Cook the fish for 25 minutes in the oven.
3. While the fish is cooking, put 1 and 1/2 cups of water and a vegetable bullion in the microwave for about 2 minutes or until the bullion is dissolved.
4. Add the cilantro leaves to the vegetable broth. Blend in a blender or use an immersion blender to break down the cilantro leaves.
5. Add the cilantro and broth to 1 cup of white rice. I put all of these ingredients into a rice cooker, but you can use a stove top method to cook the rice if you do not have a rice cooker. If cooking rice on your stove, follow the package’s directions for cooking the rice.
6. Warm up the corn tortillas to your liking. I don’t like using oil to fry the tortilla, so I just warm it up on a nonstick pan.
7. Put the fish on the tortilla and garnish with tomatoes, avocados, papaya mango salsa, and lettuce.
8. After you make your tacos, add some cilantro rice to your plate and enjoy.