Fish Tacos with Spicy Mayo

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I almost didn’t make this post because I was too distracted by…wait for it….

Love and Hip Hop: Atlanta.

I knoooww, I knoooooooww. Why do I watch this garbage? Because I’m a moron. No, you know why, because it’s garbage that amuses me and that has to count for something right?

Why don’t you just watch cartoons then? Yeah, I do that too but there’s something about watching people pull their bootstraps up and get on with life after getting slapped that keeps me coming back in a way cartoons just can’t.

So with that said, this is one of the easiest, fastest meals I’ve ever made. Like, I literally sliced the veggies in the living room in front of the TV, ran to the kitchen on commercial to sauté them, turned the heat off and ran back to watch more, sautéed the fish on the next commercial break…you get where I’m going with this.

I gotta tell you though….it came out fucking EXCELLENT. But I don’t really know what to call it. It is a taco? A Burrito? A wrap? Fuck it, let’s go with Taco.

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 Fish Tacos

What I Used 

4 or 5 white fish Fillets. 1 red Bell Pepper. 1 yellow Bell Pepper. 1 cup shredded Lettuce. ½ cup thinly sliced Scallions. 1 cup roughly chopped Cilantro. Tortilla Wrap (I used Whole Wheat). Sriracha Sauce. Mayo (Vegan mayo in my case). Olive Oil. Salt. Pepper.

What I Did

Slice the bell peppers into 2” long thin strips and the scallions into ¼ “ slices.

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Then sauté the scallions and peppers in 1 tbsp of Olive Oil, stirring often until they begin to turn translucent. About 5 mins.

Rinse and pat-dry the fish.

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Season the fish with salt and pepper.

Slice the fish into large chunks and sauté in 2 tbsp Olive Oil, breaking it into smaller pieces until tender and cooked through.

Lastly, make the Spicy Mayo by mixing 3 tbsp Mayo with 2 tbsp Sriracha sauce. Less Sriracha if you don’t like spicy.

And that’s it. The rest is just assembly.

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 YOOOOO!!

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 #Another30minJackpot

 

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