Meal Planning Monday ~ Fish Tacos!

     During the Lent season, grocery stores have great sales on fresh and frozen fish and seafood. Now is the time to stock your freezer with your seafood favorites! Whether you’re eating fish for religious or nutritious reasons, sometimes you can get stuck in a rut with your seafood recipes.  This week’s recipe is for Fish Tacos.  If you’ve never tried fish tacos, you may think it sounds a little weird.  I thought the same thing until I recently tried some on vacation with my husband, Nick, in Hawaii.  Since we’ve been back, I’ve been checking out different fish taco recipes and trying them at various restaurants.

            I’ve blended several recipes to make my own fish tacos, of which my husband gives “two thumbs up”, meaning there are NO leftovers.  I prefer my fish tacos with unbreaded tilapia.  Feel free to tweak the recipe to fit your family’s tastes.  We’ll be having our fish tacos on Friday, of course.

            So, what is on the dinner Meal Plan for the Luken household this week?

Monday  ~  Spaghetti with Meat Sauce and Salad

Tuesday  ~  Turkey Kielbasa, Potato-Cheese Pierogies  with Mixed Veggies

Wednesday  ~  Chicken & Wild Rice Soup

Thursday  ~  FFY (Fend for Yourself) Night

Friday  ~  Fish Tacos (see recipe below)

Saturday  ~  Fiery Fried Chicken with Au Gratin Potatoes and Broccoli

Sunday  ~  Chicken and Steak on the Grill

           

            Fish Tacos Recipe

·        1 pound of tilapia, thawed

·        1 – 2 Tablespoons of olive oil

·        1 packet of taco seasoning mix

·        12 oz. package of fresh broccoli slaw mix (or coleslaw mix)

·        4 Tablespoons of Philadelphia Cooking Crème, Santa Fe Blend

·        Fresh chopped cilantro

·        8 soft taco shells

Heat olive oil in a skillet over medium heat.  Coat both sides of the tilapia fillets with the taco seasoning mix.  Cook fish in the skillet 3-5 minutes on each side, until it flakes easily with a fork.  Remove from heat.  Cut fish into bite size chunks.  In a large bowl, combine broccoli slaw mix with the Philadelphia Cooking Crème until well coated. (I know it’s called “Cooking Crème”, but you’re using it cold here!) Heat the taco shells in the microwave or oven according to the package directions.  Fill each taco shell with ¼ cup of fish and ¼ cup of broccoli slaw mix.  Garnish with cilantro and your favorite taco toppings: salsa, guacamole, shredded cheese.  I make some refried black beans to serve on the side with the fish tacos.  Enjoy!