Does it ever take cajoling to get your children into the bathroom to brush teeth? Well, it does around here. So the other night, I turned the bathroom into my "Very Fine Toothbrushing Shoppe." I spoke in a very silly British aristocratic way maybe Victorian era...or not. I don't know really. Then I said to Liesel, "Step right this way, my lady! Here is thy lovely and very fine toothbrush with butterflies upon it..." She ate it up, thank you very much. And of course Ivy followed suit. Most of the time, that toddler will do whatever. She's just happy to be here. And then I did the same to Cameron. He just looked at me and sorta smiled in a oh-geez-c'mon-Mom sort of way, and said, "Can you just stop talking like that?" And I laughed and said, "okay. why?" And he says, "Well...I don't even know what you're saying!"
Oh, this girl. She is FULL OF IT.
She tries on everyone's shoes. Everyday.
So these...yes. These are coconut fish tacos and they are our new favorite dinner. So far, Brian the Chef has made them every time. If tilapia isn't your favorite (doesn't it taste like soil to anyone else?), try swai or some other white fish.
Ingredients:
Love
Deliciousness
Fish
Crust:
1 cup sweetened coconut
1 cup Panko
2 Tbs. Flour
dash of salt
dash of pepper
Egg Wash:
2 eggs
2 Tbs water
Dip the fish in the egg wash. Dip in crust mix, it helps to press it on there good and firm. Put it on an oven safe cooling rack on top of a sheet pan to allow air to get under the fish so it won't be soggy on the bottom. Lightly spray the fish with cooking spray so it gets extra crispy.
Bake at 425 for 15-20 minutes until the fish is cooked through.
Sauce:
3 Tbs Mayo
3 Tbs sour cream
1 clove garlic minced super fine
2 tsp. lime juice
mix it all together, add more or less lime juice to get the consistency you want. You want it a little runny.
Serve with:
finely sliced cabbage
avocado
diced tomato
anything else you like on tacos
Oh boy, oh boy.
