Be Bold, Dare To Be Different This Taco Tuesday

It is TUESDAY!!!!! Why do I care about Tuesday do you ask?! because it’s Taco Tuesday!!! I celebrate Taco Tuesday like it is going out of style. This week though, I have had PCSing on my mind. For those of you who don’t know, I am on the countdown. Unfortunately, no orders yet but our hearts are set on Hawaii. When we went to Oahu in April 2015, we fell in love with the island. Everything from the culture to the food just made us want to stay. I never thought that I would convince Karen to consider Hawaii as a duty station but in all actuality, it didn’t take any convincing. She told me if she was offered it, she would take it. So here I am, buying swimsuits in hopes that next month I can tell everyone ALOHAAAAA and that I will be coming to seeing you in the commissary on the island of Oahu. Hopefully, I don’t have to tell anyone I will be shoveling snow in my bikini and UGG boots in Alaska. If I do, I will tell y’all and post pictures. Someone will get a laugh out of that.

The food was out of this world amazing. Poke? Yes please. Malasadas? I will take 8 of those. Spam anything? Sign me up! Their tacos though, man, their tacos. Anyone who has been to the North Shore knows what I am talking about. Their tacos from the taco trucks are killer!!!  In honor of Taco Tuesday and me crossing my fingers and toes for Hawaii as our next duty station, I made some Asian Fusion Tacos. They were DELICIOUS!

What you need:

4 filets of tilapia

1 tsp garlic powder

2 cups thinly sliced purple cabbage

1/3 cup cilantro

1 lime

1/2 mango

1 can Contadina Sweet and Sour Sauce

1 package of tortillas of choice (I used corn)

*Salt to taste 

Instructions:

So this recipe may seem a little backwards for some but I did it this way for a reason. You will want to start with the “slaw”. The way this marinated made the flavors just come together so beautifully.

Okay, first step is to take your purple cabbage and rinse it. I normally chop off the bottom part and peel the first two leaves off. Next chop that in half and then thinly slice it until you have roughly two cups. Take your cilantro after it has been rinsed (no one wants to eat dirt) and roughly chop about 1/3 of a cup. Take 1/2 of a mango and cut into small cubes. Juice your lime and add all the ingredients together, mix and refrigerate. 

Next, sprinkle your Tilapia with the garlic powder. You can cook the fish however you choose. I chose to put mine on my countertop grill for those authentic grill marks. Next, I took the Contadina Sweet and Sour Sauce put it in my food processor. You can also use a blender. I blended it until smooth. As a side note, this is a really good sauce because it has a tomato hint and also contains pineapple.

Next is the assembly. when your fish is done, you can either crumble is or slice it (if it holds together). I sliced mine. Grab your slaw from the fridge. Place some on each tortilla making sure to include mango on each one. Place your fish on top of the slaw. Take a spoon and drizzle the Contadina Sweet and Sour Sauce on top of your fish. I chose to put even more cilantro on top for garnish.

These tacos were so light and refreshing. They were also a hit in my house. It makes me so excited to know that maybe next January I can be sitting on my patio enjoying these while getting ready to go to the beach. Worst case scenario I can eat these while I sit in my bikini and listen to the ocean waves on my phone. I hope for the first one but at the end of the day, each duty station is what you make of it. I’m just happy I get to eat tacos!!!!