Best. Fish. Tacos. Ever.
I LOVE fish tacos. They're one of my go-to dishes to order when I go out for Mexican/Tex-Mex. Fish tacos and cold beer. It doesn't get much better than that!
Because a lot of fish tacos can tend to be breaded and fried, I've lightened up this make-at-home version so there's more flavor, less guilt! This quick easy recipe uses only 5 (FIVE) ingredients for the filling, and takes about 20 minutes to make. Then just add some tortillas, toppings and a little magic sauce, and there you have it! Here's the recipe and a quick video showing you how to make these delicious healthy tacos a regular part of your dinner menu at home!
Best. Fish. Tacos. Ever.
Serves 4 (2 tacos each)
Ingredients:
1 lb wild cod, or other mild, flaky fish (red snapper, grouper, orange roughy, etc), cut into 4 4-oz portions
4 tsp avocado oil or cooking spray, divided (okay, I use 4 thin pats of butter)
Cajun seasoning to taste (about 1-2 tsp per fish portion
2 tsp avocado or olive oil (for cooking cabbage)
1 bag shredded cabbage or coleslaw mix (save the dressing for another time or throw out)
8 Flour or corn tortillas
Fresh Cilantro (optional)
Pico de gallo, salsa (optional)
Lime wedges (optional)
Sriracha Mayo:
½ cup mayonnaise (not Miracle Whip)
2 tsp Sriracha chili sauce (more or less to taste)
Instructions:
Preheat oven to 350 degrees F.
Place each fish portion on a square of foil, top with cooking spray/oil/butter and season with cajun seasoning. NOTE: If you don’t like the spice of cajun seasoning, use a mix of salt, pepper, and chili powder.
Seal each foil packet and place on a baking sheet in the preheated oven. Bake for 15-20 minutes, until fish flakes easily with a fork and is cooked through.
While fish is cooking, heat 2 tsp avocado or olive oil in a skillet over medium-high heat.
Add shredded cabbage/coleslaw mix. Toss and saute for 5-6 minutes, until slightly wilted and softened but not soggy.
Prepare the sriracha mayo by mixing mayonnaise and sriracha in a small mixing bowl.
Remove fish from oven when it is cooked. Coarsely flake each portion into large pieces with a spatula or fork.
Place 2 tortillas on a plate. Spoon some of the coleslaw/cabbage mixture onto each tortilla and top with one of the flaked fish portions, divided among the two tortillas.
Top with sriracha mayo, cilantro, lime and pico/salsa.
You're welcome.
