My life in the kitchen: DInner from Heaven

So my roomie took full advantage of the new foodgawker app tonight and made us a DE-licious and heavenly meal. We had tilapia fish tacos with tons of toppings and fresh tortillas from good 'ol Central Market. Then we had the most crackalicious chocolate cookies ever. dark ooey goodness with refreshing tidbits of toasted coconut.

Honey-Lime Fish Tacos
Printable Recipe

Ingredients:
6 (4-6oz) fillets tilapia
zest and juice of 2 limes
1 Tbsp olive oil + more for cooking
3 Tbsp honey
3/4 tsp salt + more for dredging
3/4 tsp pepper + more for dredging
1/2 tsp garlic powder
1/2c flour (white or whole wheat pastry flour work best)
small fajita-size flour tortillas
shredded lettuce, cheese, or other favorite taco toppings

Directions:
Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 30 minutes up to 24 hours*

When ready to cook, combine flour with a pinch of salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).

Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Add additional oil to the pan if necessary.

While tilapia is cooking, make honey-lime sauce by pouring leftover marinade into a saucepan and bring to a boil over medium heat. Boil 5-6 minutes until slightly reduced.

To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.

Recipe from: http://www.onelovelylife.com/?p=3419

Double Dark Chocolate Chunk Coconut Cookies Yield 4 dozen

2/3 cup unsweetened coconut (if using sweetened decrease the white sugar to 3 tablespoons)
8 ounces semi-sweet chocolate, chopped
8 tablespoons (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla
1 egg, fridge cold
1 1/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
4 ounces chocolate chunks

Heat the oven to 350 F and line two baking sheets with parchment paper.

Double Dark Chocolate Chunk Coconut Cookies

Spread the coconut evenly on one of the prepared baking sheets. Bake for 5 to 7 minutes, or until the coconut is golden brown and fragrant. Cool to room temperature.

Place the chopped chocolate into the bowl of a double boiler. Heat, stirring frequently, until melted. Remove from the heat and allow to cool slightly.

In a medium bowl combine the butter, brown sugar, white sugar, salt, and vanilla. Beat until creamy then add the egg and mix until well blended.

Add the melted chocolate and mix until completely incorporated, then add the flour, cocoa powder, and baking soda. Mix well then add chocolate chunks and toasted coconut and mix until evenly combined.

Scoop the dough onto the prepared baking sheets by the rounded tablespoon. Bake for 8 to 10 minutes, or until puffed all over and set at the edges. Cool on the pan for five minutes then transfer to a wire rack to cool.