Food In Many Forms

I didn't pick this recipe, but if you knew my friends, you would know who did. This one friend in particular is a HUGE fan of anything with sour cream, buttermilk, cream cheese, whole milk - you name a dairy product that would scare a dietitian and she keeps it in her fridge. The good thing is that otherwise she eats extremely healthy and is a normal weight. She also is a fan of "Colorante", a spice often used in Spain to give food the appearance that it has been seasoned with saffron, which explains the distinct yellow color of our fish.  If I did it again, I would probably add some extra spice to the fish, it needed a little bit more kick. I could definitely see putting paprika, taco spice or Cajun seasonings, especially since I am not a big fan of jalapeno peppers. HEALTHY FISH TACOS WITH BUTTERMILK AVOCADO PUREE - PUREE OPTIONAL Start to finish: 40 minutes Servings: 4 Ingredients: Guess which one was made by a chef, and which one I made? 1 large Ha...

       My first attempt at frying food was a parmesan crusted tilapia . First, the fish is covered in egg and then it is coated in flour and parmesan cheese. Before I knew what I was doing, I mixed the flour and egg together and couldn't understand why it was such a goopy mess (see the fillet in the back of the picture - uh huh not very pretty). I had to read the directions like five or ten times to figure out my mistake but the second one turned out much better. Not sure if I actually want to learn how to fry chicken or leave it to Colonel Sanders. Sent on the Sprint® Now Network from my BlackBerry®