Fish tacos. Easy. Light. Relatively healthy. Flaky and succulent. We love them for a quick weeknight meal. There are two routes we like to go: Baking breaded fish filets, cooking, slicing, and adding them to a tortilla with salsa, tomatoes, green onions, cilantro, shredded cabbage, sour cream, and lime juice.
Or following the instructions below, which entails using fresh (or thawed frozen fish) in a marinade.
Rating: Truly 1/2 assed
Here's what you need and how you do it
1 pound fresh cod, halibut, tilapia, whitefish, etc.
Olive or canola oil
1/4 cup water (if using pre-packaged seasoning)
Toppings: Chopped tomatoes, sliced green onions, fresh cilantro, shredded cabbage, sour cream, salsa, lime juice, avocado.
Slice fish filet into narrow strips. In a medium-sized bowl, mix fish with dash of olive or canola oil. Stir to coat.
In separate bowl, add Fish Taco Seasoning to 1/4 cup water. (If using your own spices, just mix with fish.) Whisk together. Pour onto fish and stir to coat again.
In a skillet, pour in a little oil, add fish and pan fry until fish is flaky and tender (about ten minutes). Serve in warm tortillas with desired toppings.
Good paired with black beans with lime and cilantro.
For a printable version of this recipe, click here.