Mediterranean Night: Parmesan Baked Fish Tacos
Happy Friday y'all!
It has been a bit of a crazy week here in Cheyenne since we are right in the midst of The Daddy of Em All: Cheyenne Frontier Days. For those of you not so well versed on the rodeo circuit, it is basically the Disney World of the West for ten straight days every July. It is fun, but I have been staying away from the crowds this week. I'm a mom now and the thought of dragging my son, his diaper bag, stroller and whatever else he wants to bring along in the blazing summer heat does not sound that intriguing.
But seriously, if you haven't experienced a CFD before, you should. There is nothing quite like it.
But I digress--
I have to admit, I have been looking forward to tonight's dinner since I meal planned on Monday. There is something about summer that just compliments pescatarian meals, especially on days like today when it reaches into the 90˚s. Needless to say, I have had a Mediterranean night on my mind for quite some time.
With that in mind, I planned a fish taco night that turned out so tasty! Now, I have to add, in Wyoming it is really hard to get decent salt water fish in any store. I haven't even had a great meal at the local Red Lobster simply because it is so hard to get here. Which is why we stock our freezers with Walleye, Bass, and Trout. And as much as I love my lake fish, sometimes you just want to get a little adventurous.
So for tonight's meal, I went ahead and made it with some frozen tilapia I picked up from Sam's Club. It was delicious, but if you can, please make it fresh. Though I am incredibly envious of you, I feel I must lead you in that direction. Quality matters!
Parmesan Crusted Tilapia
What you will need:
- 4 tilapia fillets (fresh or frozen)
- 1 cup finely grated parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- EVOO spray or fresh
Recommended Sauce: During St. Patrick's Day this year I discovered an amazing sauce to add to my corned beef. It was so good I have since added it to other dished and, wouldn't you know, it tastes fantastic on fish tacos, so I highly recommend. Simply mix 1/2 cup of light sour cream with 2 teaspoons of raw horseradish and drizzle over your taco. Seriously, it is to die for!
1. Preheat your oven to 400˚ F for fresh or 425˚F for frozen.
2. Mix parmesan cheese, paprika, salt, and pepper together.
3. Coat each fillet in EVOO (best to baste on if frozen) and cover in cheese mixture.
4. Place on foil or parchment lined baking sheet.
5. Bake for 15 minutes if fresh or 25 minutes if frozen.
6. Serve with low carb whole wheat torillas for an added health boost!
Mediterranean Crunch Salad
What you will need:
- Endive lettuce
- Red cabbage
- Tortilla or flat bread strips
- Feta Cheese
- Balsamic vinaigrette
1. Chop endive, cabbage, broccoli, and cauliflower together until you get your desired consistency for a chopped salad.
2. Sprinkle with fresh basil, bread strips, and feta cheese and toss.
3. Cover in balsamic vinaigrette.