It’s time for another #ReadingFoodie book review. I purchased Groundswell 
This book first intrigued me because it was authored by Katie Lee. I’m a foodie, she’s a foodie. I like to read books. She authors books. See the connection? Perfect for me.
Emma is the heroine in the book. She is trying to break into the movie business when she finally gets her big break. Immediately she catches the eye of Garrett Walker, the lead actor on the film she is working as a PA. They end up getting married and things seem to be going great. Emma works her way to become a successful screenwriter. Things are going well for Emma, although a little crazy with her schedule, when she and Garrett are attending an event. Events happen that open Emma’s eyes to her husband’s betrayal. She is bereft and takes off for Mexico where she is grieving the end of her marriage.
A surfer in Mexico helps her find her way back to herself. I was hoping for more of Emma’s story of how she got over the betrayal and how life with the new surfer was going.
Now on to the food in the story. While in Mexico, her surfer boy took Emma to eat and they had these amazing sounding fish tacos. I knew as soon as they mentioned them I had to make them. Rather than fry the fish, I made it in the oven in a foil packet – my favorite way to make fish!
My coworker, Kimberly, shared how her sister-in-law fried her tortillas for her tacos. I was stumped. I’ve fried corn tortillas but never flour tortillas so, of course I had to try it.
Game changer people. Try it.
Fish Tacos
Ingredients:
2 fillets Sway fish (or your favorite fish)
Black pepper and Seasoning salt, to taste
2 tsp honey
2 tsp Teriyaki sauce
1/3 c corn kernels
2 Tbsp plum tomatoes, finely diced
2 Tbsp green bell pepper, finely diced
1 Lime
4 Flour tortillas
Canola oil
Romaine lettuce
Instructions:
Preheat oven to 425 degrees.
Season fish with seasoning salt and pepper.
Place two pieces of foil on a baking sheet. Add fish on top of the foil. Drizzle the honey and teriyaki sauce over both pieces of fish. Top fish with corn, tomatoes and green bell peppers. Squeeze lime over corn relish and fish.
Fold foil and roll up sides to form a packet.
Place foil packets on baking sheet in the oven. Bake for 20 minutes.
When fish is done, heat about 1-2 Tbsp canola oil in a large sauté pan. Fry flour tortillas until crispy. Drain on a paper towel lined plate and fold over to form a taco shell.
Shred romaine lettuce and add to tortilla. Split fish and corn relish between the flour tortillas.
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