What I ate :: FISH TACOS

My-oh-my it has been a long time since I last posted a recipe. Not to worry, both the eating and cooking have continued... but anyone who follows me on instagram already knows that. As much as I love recipe posts - and I really, really do - each time I work on one my dinner takes 2 hours longer to prepare resulting in some fairly attractive posts, and some very cold dinners. Well, if you can't beat 'em, join 'em. And with that, I present to you, one of my favourite cold dinners - fish tacos!

The first thing you need with any taco is salsa. The fresher, the better. The chunkiest, the bestest. I always like to make extra as salsa keeps well and is always high in demand. My fresh salsa varies slightly each time I make it, this time I kept it extra simple. All you need to know is ::
                      >> 1 cup chunky tomatoes
                      >> 1 tablespoon diced onions
                      >> 1/2 cup chopped cilantro
                      >> juice of 1/2 lime
                      >> 1 teaspoon chili flakes or 1/2 jalapeno

One of my favourite things about these tacos is just how beautiful each part of the fixings is. The purple cabbage is not only delicious in the mix but gorgeous in the stack. I like to pile the cabbage as close to the avocado as possible because they just look so. darn. pretty.
                      >> 1 avocado, sliced thinly
                      >> 4 thin slices of lime
                      >> 2 cups of cabbage
                      >> 1 cup Greek plain yogurt
                      >> 1 tablespoon mayonnaise
                      >> juice of 1/2 lime

Slice the cabbage into thin strips. I used a mandolin and escaped with all my finger tips intact to get the perfect cabbage you see before you. Mix together the Greek yogurt, Mayonnaise and juice of half lime. Stir in 2 Tablespoons of the mixture into the cabbage. Put aside.

Preparing the fish is very simple. Combine the below ingredients over heated olive oil on medium heat, turning once at 3 minutes per side. With so little use of the stove, this meal is perfect for those scorching, muggy nights we've been getting lately.
                      >> 1 lb thawed tilapia
                      >> 1 tablespoon of olive oil
                      >> 1/4 t. of chili powder
                      >> 11/4 t. of black pepper
                      >> 11/4 t. of sea salt.

Now you're ready to stack! Take your whole wheat tortilla, or tostado, and add the fish, cabbage, salsa, avocado and drizzle some of the remaining yogurt mixture overtop. Pour yourself a nice crisp glass of white, sit back & enjoy!

♡ ♡ ♡