Tacos; everyday. 

Because corn tortillas last an astonishingly long time in the refrigerator and taste just as good toasted as they do fried.  

Because eggs go in tortillas. Because, sure kale can go in tortillas. Because, yea toss those lentils in there.  Or that smear of peanut butter, or that quarter of an avocado from the other day, or maybe just a swipe of butter and a sprinkling of salt.  

Whatcha got besides a tortilla?  Fold it up. Call it a taco.  It’ll all be ok.  

Now… when you have a plan and a piece of fish… things start to get much more interesting. 

Coconut-baked.  Topped with fresh avocado, sliced jalapeños, cilantro and salsa.  Lots of fresh lime. 

Crunchy, spicy and admittedly way better than lentils and leftover cheese in a tortilla. 

Here’s where we start.  Fish first.  

Tilapia is a really affordable fish option.  Wild grouper or cod, snapper or mahi mahi are great white fish options.  

I sliced the boneless fish into too-big-for-a-single-bite pieces and drizzled the chunks with olive oil, fresh lime juice, lots of sea salt and black pepper.  This will sit still and chill while the breading comes together. 

In a shallow dish I tossed together unsweetened shredded coconut, panko bread crumbs, lots of ground cumin, ground garlic, chili, salt and pepper.  Earthy, spicy, grounding flavors for our fish. Coated generously.  

Fish pieces meet a greased baking pan.  

I’ll be honest here, greased parchment paper on top of the baking pan in best.  Living and learning. 

The fish is cooked at high heat until cooked through and lightly golden.  The coconut and panko brown happily and smell pretty dang delicious.  

Toasted corn tortillas.  Don’t be scared.  Brown them well.  Pleasepleaseplease don’t leave them raw. That’s a rude taco move. 

Now for the layering.  

What do you feel/ what’s in the fridge? 

Fresh avocados. 

Thinly sliced red onion, fresh jalapeno slices, and loads of spicy salsa.  I used mango salsa because mango + coconut felt like the right thing to do. Cilantro, too! 

If we’re counting, I ate four… very quickly. Layer your tacos with whatever feels fresh, bright and summer satisfying.  The remaining stack of tortillas will last in the fridge for a long long long time and make for deeply delicious breakfast tacos.  

Photos with my dear friend and uber talent Jon Melendez.