This weekend, I decided that it was time to try fish tacos again. I’ve packed them before for my bento box, and while it wasn’t a total failure, it wasn’t a great success either. This time, instead of trying to figure out a recipe, I found one that worked for at MyRecipes.com, my go-to recipe spot as of late. I followed the marinade recipe for the tilapia pretty much as is, cutting back on the soy sauce a bit as I was worried it would taste too salty. A ripe avocado was mashed and coupled with lots of lime juice to prevent browning. Homemade corn tortillas. Chopped romaine lettuce. Let’s eat!
This recipe is definitely a keeper. The fish marinates in a mixture of olive oil, soy sauce, garlic, and lime juice seasoned liberally with chili powder and cumin. The marinade gave a lovely seasoned taste to the fish without it being over the top. My other big realization for fish tacos? Flake the fish afterwards rather than cutting it into big chunks. The smaller bits of fish allowed for better chew and a better filling for the tacos.
To flake the cooked tilapia, allow the fish to cool for 5 minutes just as the recipe states. Then take two forks and just pull apart the fish, similar to shredding pork. The fish should break apart into small meaty chunks that are the perfect size to fill a tortilla.
Is it lunch time yet? Writing today’s post makes me hungry way too soon! All the ingredients to enjoy these fish tacos are packed and ready for lunch. I’m using one tier of my new MonBento box. Both tiers of this system is too much for today’s bento. Instead, I have a small square bento box to hold the remainder.
The MonBento box holds chopped romaine lettuce, 1 seasoned tilapia filet, a hard boiled egg, an avocado half, and 2 slices of lime. After halving the avocado, I cut the avocado meat into cubes, keeping it in its skin. Then I covered the bottom portion with cling wrap, placing the avocado face down in the bento box. This should keep it from browning too much before lunch time.
My small square bento box contains non-microwavable items: two homemade corn tortillas torn into chip shapes for easy packing and eating, as well as two chiffon mini cupcakes (with lemon-lime icing).
Be the bento everyone! What’s in your lunch box today?