Today is the first day of September, students are back to school, and by most accounts, summer is all but done.  I love summer, I really do.  However, I really love fall.  Much to the chagrin of those still clinging to the final days of summer, I’ve been drinking pumpkin beer for weeks and have already pulled out the Harvest Yankee Candles (http://www.yankeecandle.com/fragrance/harvest/_/N-1z140xl).  Despite my eagerness for scarves and boots, having lived through Boston’s worst winter last year and knowing that the snow will be here before we know it, I’m determined to enjoy the last bit of warmer weather while we still have it.  Thus, when I got a request to make fish tacos for dinner, I was eager to do so as they’re the perfect summer dinner.  On nights when I don’t have enough time (or energy) to pull together a fancy dinner, I find throwing a few ingredients into a tortilla an easy fix.  Added bonus when it’s a bigger hit than something requiring a lot more effort.

Fish tacos have gotten increasingly more popular in recent years and I regularly see them popping up on menus wherever I go.  They are so versatile and you can be as creative (or simple!) as you want.   Below are a few ideas when putting yours together.

A good sauce is the key to fish tacos in my book: think fresh lime juice and cilantro, perhaps jalapeno if you like a little kick.  Mix a handful of cilantro and the juice of half a lime in a food processor with a cup of sour cream, or, if you’re attempting to be a bit healthier, replace your sour cream with Greek yogurt (extra protein is an added plus) and voilà!

  
This is the only picture I got… I was too busy eating the finished product to remember to take a picture. 

I then blacken Tilapia fillets using Tony Chachere’s Cajun seasoning.  Spread your cilantro lime sauce on your tortilla, add your fish, and top with additional cilantro, avocados, red cabbage, radishes – whatever you are in the mood for!
If you’re feeling really creative, make some homemade guacamole, mango salsa, or a cabbage slaw to add to the tacos.

In the words of my Uncle Jack – easy peasy!  Now, off to enjoy the last bit of summer and some fish tacos – with a pumpkin beer 🙂

xo