Fish Tacos

I just can't get enough of the fish tacos. I think the fresh pico de gallo is partially what makes them so delicious, but I also think we were really able to master cooking the fish. See previous fish tacos posts here to find out how.

in honor of it being Tuesday...

Fish Tacos! Featured here is last week's fish taco dinner. Ari and I have this meal down to a science at this point...as it is our favorite. We just can't get enough. As you can see in the photo: tilapia fillets that we broil with EVOO and lemon juice, homemade guac and pico de gallo, blue corn tortilla chips, mini tortillas, etc. If you ever find yourself in Buffalo on a Tuesday we just might share the love.

Fish Taco Tuesday!

Ari and I decided to do a reprise of our famous fish tacos and we were not dissapointed. Pictured here is my signature pico de gallo (white onion, tomato, cilantro, jalepeno pepper and lime juice), ari's guac (avocado, tomato, onion, cilantro, lime juice), broiled tilapia (ari heated the glass pans under the broiler for 5 minutes, then put EVOO in the pan along with the tilapia fillets w/s&p and broiled for 5 minutes). Along with mini tortillas, this meal was the best. We had a really, really good night. Shout-out to the marg man, adg.