Today is the first day of September, students are back to school, and by most all accounts, summer is winding down.  I love summer, I really do.  However, one of the best parts of living in Boston is the fall.  I’ll admit I’ve had the pumpkin beer stocked for several weeks already 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 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 there isn’t as much time (or energy) to pull together an elaborate 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 key in my book; think fresh lime juice and cilantro, perhaps jalapeno if you like a little kick.  Mix these in a food processor with sour cream, or, if you’re attempting to be a bit healthier, replace your sour cream with Greek yogurt.  Simply adjust the ingredients based on your taste.

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 fish tacos – with a pumpkin beer 🙂

xo