With the exception of Restaurant Month last month I have been a little MIA. Not just from this blog but from the kitchen too. Once I stopped putting up recipes regularly it became a lot more difficult to even do so once in a while. I was in a funk and I am thinking I may be out of it…maybe. We just moved into a little cute apartment, closer to the water and closer to town. When I say ‘little cute’ I actually mean ‘super small, help! I can’t move around in the kitchen’ apartment. Alas! Life goes on and I gotta start cooking again sometime. Fish Tacos was the way to go and get up out of my dry cooking spell. I love fish tacos and when we lived in Mexico DH and I really got addicted to fish tacos at a little joint in our town. The fish was fresh and served in warm flour tortillas. We used to go there for lunch at least twice a week but since we moved to Costa Rica we haven’t had fish tacos at all. I think this recipe may become a regular weekly thing for us now.

Delicious Rating: Fish Tacos have never tasted so good! The beer batter is not that super thick kind that tastes mushy half way through biting it but rather it really coats the fish and fries up nicely and stays crispy too. I used Tilapia fillets and loved their flavor but you can use any firm white fish you prefer. The cream sauce…OMGoodness. Like seriously, it is pretty the bomb. I kept eating it by itself. It is spicy and has a great cilantro flavor and complements the fish very well. I used corn tortillas and they were great but next time I think I will stick to flour. Just personal preference.

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