TASTY TUESDAY: Fish Tacos + Guacamole



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Happy TACO TUESDAY, Albion style!
We've got the perfect recipe for you to host a dinner night in with your favorite girl pals and make it a FIESTA! Throw on your buttery not so Basic Tee and Beachbomber Shorts or our super soft Maxi Dress to stay cozy while cooking up your new go-to Taco meal! 

Keep scrolling and bookmark this page as Kelsey of The Farmer's Daughter gives us her step-by-step on making HOMEMADE fish tacos, with a little guacamole to top it off (of course!). By far one of our favorite go to dishes for a simple and quick meal packed full of flavor! Make it a Pork or Chicken Taco if you're heart desires! Feeling a little ambitious? Add extra toppings to heat up the party for that extra kick! You can never go wrong with trying new things!

Read below to see what it takes for a successful Taco Tuesday and make sure to follow @kelsey_thefarmersdaughter for more deliciousness! 

 

 

Blackened Fish Tacos

Ingredients

~1 lb of firm white fish (we use tilapia or basa usually)

2 tablespoons paprika

1 tablespoon garlic powder

1 tsp cayenne pepper

1/4 tsp salt

1-2 tablespoons oil (for cooking fish in)

guacamole

pico de gallo

purple cabbage, chopped

soft tortilla shells

Directions

In a small bowl, toss together all of the spices.  Pat onto both sides of the fish.

Heat oil in a medium frying pan, and cook fish on medium-high for 3 minutes a side, or until the fish flakes easily.  Cut fish into 2-3 inch pieces for easier serving in tacos.

Assemble Tacos:

If desired, warm up tortillas before serving, then, load up tortillas with fish and desired toppings.  Serve with chips (and maybe a margarita), and enjoy!

Note: Turn your overhead fan on while cooking fish as the spices can be quite fragrant!

Fresh Guacamole

Ingredients

2 ripe avocados 

1/2 medium Roma tomato

1/4 cup diced onion

1/4 tsp garlic powder

1/8 tsp cumin

1/8 tsp salt

juice from 1 lime

Directions

Peel, cut and mash your avocados.  Stir in tomato, spices, and lime juice.

Serve!  

 

*Guacamole is best enjoyed on the first day, but will last a couple of days in the fridge in an airtight container.

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