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Fish TacosWhile we’re still getting snippets of winter here in Colorado, my mind and stomach are already focused on the summer months — I’m daydreaming about long, sunny bike rides, grilling out, strolling along Sloan’s Lake, brunching outdoors, and a variety of other summer treats. So, in the spirit of warm weather and light summertime meals, I’m sharing one of my favorite dishes — it’s easy to fix, refreshing on the palate, and won’t leave you feeling full and lethargic in the summer heat.

Fish tacos:

What you’ll need…
– 3 to 4 fresh tilapia fillets (I prefer to get wild-caught fillets vs. farm-raised)
– cloves of fresh garlic, minced
– Tequila
– Mexican spice blend (you can also make your own blend with chilli powder, cayenne pepper, salt, paprika, onion powder, and cumin)
– soft corn tortillas (yes, corn over flour — trust me on this)
– shredded cabbage (I like to use green, but purple works too)
– cilantro, minced
– limes, sliced
– goat cheese crumbles
– Roma tomatoes, diced
– guacamole (see recipe below)

How it’s done…
In a small bowl, combine spices, minced garlic, and Tequila. Rinse off the tilapia fillets with water and then pat dry with paper towels. Salt and pepper as you like. Layer a baking dish with foil — this will help with the clean up — place the fillets in the dish and coat with the spice mixture. Set in fridge and let marinate

When ready, set the oven to broil and broil the fish until the fillets are flaky — keep an eye on the fish as this can vary from oven to oven, but generally it takes about 10 to 15 minutes. When the fish is cooked through, lower the heat on the oven and place the corn tortillas on a baking sheet. Bake the tortillas for a few minutes to warm them and make them malleable. Flake the fish with a fork.

Now you’re ready to build your tacos. I usually layer them with the cabbage, tomatoes, fish, goat cheese, cilantro, and then guacamole. Top it all off with a squeeze of lime juice. But there is no set formula.

AvocadoPhotoGuacamole:

This is possibly one of my all time favorite foods. Sometimes, I have just guac and chips for dinner — don’t judge! This recipe is simple, which is what I think makes it so good.

Gather your ingredients…
– 3 avocados, pitted and removed from their skins
– Roma tomato, diced
– 1/3 purple onion, diced
– lemon juice
– paprika
– salt
– cumin
– cayenne pepper

Making guac magic…
Mash the avocados till smooth. Mix in tomato and onion, then add spices to taste. Careful with the cumin and cayenne pepper because it’s easy to over do it.

Written by Stephanie Wolf

Stephanie Wolf

An Atlanta native, Stephanie Wolf has performed professionally with the Minnesota Ballet, James Sewell Ballet, the Metropolitan Opera, and Wonderbound (formerly Ballet Nouveau Colorado). She has a BA in Liberal Studies from St. Mary’s College of California. Her writing has been published in national and regional media outlets, including Dance Informa, Indianapolis Star, and the Twin Cities Daily Planet. Currently, Stephanie lives in Denver, where she is a public radio producer and reporter. She loves bluegrass, cooking, Netflix, and owls.