Ok let me be honest with you…I LOVE Mexican food! I could eat it every night and never get tired of it. Growing up in New Hampshire our Mexican food was far from authentic. It was even far from Taco Bell and I mean that quite literally. It is still to this day an hour drive (45 miles ish) to get to the nearest Taco Bell. SO naturally we ate what we thought of as Mexican food: Hard shell tacos and Nachos. It wasn’t until I went to Central American in college that I got my first taste of authentic Central American food. Fast forward a few years and I’m living in New York City and am surrounded by amazing Mexican and Central American foods.
And truth be told, tacos are my all time favorite. I love getting tacos from food trucks, with corn tortillas and a dollop of guacamole. But making them has been less exciting because I typically use ground beef and one of those seasoning packets. BUT no more! I’m fully committed to making GOOD Mexican food, even if it is an American version 😉
I haven’t been to Mexico (I went to it’s neighbor Belize when I was in college) but it’s on my bucket list! One of the coolest things in Mexico is the Black Jaguar White Tiger organization. I found this organization on Instagram and they are simply amazing. They rescue exotic cats (and plenty of other animals too) from captivity, from circuses, tourist traps, from places where their lives would have been spent in small cages, separated from other cats and without the love, attention and respect that they deserve. For any of you that know me personally, I am obsessed with cats. I am a crazy cat lady just waiting to happen (though of course I’m talking about house cats). So I really want to help out this organization as much as I can because they rescue these cats from horrible circumstances and give them happy lives with plenty of room to grow and when you watch the videos on their Instagram you can see just how much they love Eddie, the head of the foundation. Please check them out on their website HERE.
- 1 Pound Tilapia or other white fish
- 4 Cups Crushed Tortilla Chips
- 2 Eggs, Beaten
- 1 Cup Flour
- 2 Tbsp Paprika
- 1 Tbsp Chili Powder
- 6-8 Tortillas
- All your favorite taco toppings (cheese, guacamole, sour cream, salsa, etc)
- Preheat oven to 375.
- Pat tilapia dry and cut into 1 inch strips.
- Combine flour, paprika, and chili powder in a bowl.
- Place bowls of flour mixture, egg and tortilla in a line. Take fish and first coat with flour. dip and coat in egg and then roll in crushed tortillas. Place on a nonstick baking sheet and cook for 20 minutes or until fish is done.
- Put in taco shell or tortilla, garnish as desired and enjoy!