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Stephanie Says…Fish Tacos

I made amazing fish tacos Friday night and I honestly cannot wait to make them again! Usually when I have fish tacos I make sure it’s a good fish like Mahi Mahi but since we’re on a tight budget I used the frozen tilapia filets in the freezer.  They worked just as good.  This what was on the menu for Friday: Soft shell tacos with blackened tilapia, mixed cheese, pica de gallo, chipotle ranch with rice and beans.  It was SO good!  This is a great recipe if you participate in lent.


Instructions for Blackened Fish:

Homemade Blackening Seasoning:

  • Paprika
  • Garlic Powder
  • Onion Powder
  • Ground Dried Thyme
  • Black Pepper
  • Salt
  • Cayenne Pepper

Rub seasoning all over fish.  I used my Nuwave to grill the fish.  If you do not have a Nuwave, cook the fish either in a cast iron skillet or the grill.  You want the fish to come out juicy and flaky.  The grill or pan needs to be super-hot and cook the fish for about 2-3 minutes per side.


IMG_1558Pica De Gallo:

  • 3-4 Tomatoes, diced
  • ½ Red Onion, diced
  • ¼ Jalapeno, diced
  • 5-7 stems of Cilantro
  • Juice of 1 Lime
  • ¼ tsp Kosher Salt
  1. Chop the cilantro finely and add to chopped onion, tomato and Jalapeno.
  2. Gently stir in salt and squeeze juice of lime over the top.
  3. Stir until incorporated but careful not to smash the tomatoes.
  4. Place in fridge for about an hour to marinade the ingredients together.

IMG_1557Chipotle Ranch Dressing:

  • 2/3 cup plain greek yogurt
  • 2 tablespoon milk
  • 1-2 packets of ranch dressing
  • 1 tsp Dijon mustard
  • Chipotle peppers in adobo sauce

Put everything in your blender until smooth.  Jar and store in the fridge.  Be careful, the peppers are hot!  If you don’t like spice trying use half-whole pepper and always taste test!  You can add more yogurt or milk if it’s too spicy!!

I could not find chipotle peppers for the life of me.  So I got chipotle salsa and instead of putting everything in a blender I put everything and a bowl and mixed it up.  Still came out delish!


As for the rice and beans, I just used store bought stuff and did what the instructions said.  I used Goya yellow rice and Old El Paso refried beans.


DESSERT! Churro cupcakes with cream cheese frosting

I found this recipe via Pinterest from www.iheartnaptime.net



  • 2 egg yolks + 1 egg at room temp
  • 1/2 cup sour cream
  • 1/2 cup salted butter, softened
  • 2 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon

Frosting —

  • 5 ounces cream cheese, softened
  • 1/4 cup salted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

Cinnamon Sugar to top cupcakes—

  • 1 tsp cinnamon + 1 tsp sugar mixed together in a small bowl


  1. Preheat oven to 350 degrees.
  2. Whisk the eggs in a large bowl and then combine with butter, sour cream and vanilla.
  3. In a separate bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt and cinnamon. Stir ingredients and then combine with the wet ingredients. Mix ingredients for about one minute, or until smooth.
  4. Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake!
  5. Allow cupcakes to cool.
  6. For the frosting, combine cream cheese and butter in a large bowl. Beat with mixers until smooth. Slowly add in powdered sugar and continue to mix. Add in vanilla and cinnamon and continue to mix until smooth and creamy.
  7. Frost cupcakes and sprinkle cinnamon sugar on top.


These cupcakes were so good I made them again on Sunday!!


I hope you try these recipes night time you have Mexican for dinner! Enjoy!

As always thank you for reading Stephanie Says!




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One comment on “Stephanie Says…Fish Tacos

  1. Lisa N.
    March 26, 2015

    Yummy dishes!

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This entry was posted on March 25, 2015 by in Food, Stephanie Says and tagged , , , , , , , , .


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