EVERYONE LOVES TACOS, AM I RIGHT?
I’m about to make Taco Tuesday (or any other day, for that matter) become a reality in your house.
I particularly love fish tacos, but if you’re like me, you assume that making them at home is a difficult or major undertaking. It’s so not! I made these last night in under 30 minutes, and they were so delicious and easy that I decided I had to share the recipe with you. I even whipped up a very fast and healthier version of the traditional creamy Baja-style sauce to drizzle on the tacos. This is a perfect weeknight meal, or a fun dinner party recipe to make for friends.
Most people with whom I work and interact in life are intimidated by making fish at home, but it’s seriously one of the easier proteins to cook, whether by stove or oven.
I used wild cod that I got from Whole Foods that was in the freezer, but any delicate, flaky white fish will do. I quickly defrosted it by running it under hot water (put the fish in a ziploc while you do this). Snapper, halibut, or mahi mahi would work. You can make this recipe gluten free or paleo.
HERE’S WHAT YOU’LL NEED FOR THE FISH TACOS:
- Non-stick skillet. Don’t use cast iron for fish. I use a Green Pan.
- 1 to 1.5 pounds wild caught flaky white fish (for approx 4 tacos)
- cumin
- chili powder
- cayenne
- sea salt and pepper
- olive oil
- tortillas. You can use organic corn, or make your own cauliflower tortillas or plantain tortillas for a paleo version
- lime or lime essential oil
For the Baja sauce (optional, but really does take this meal over the edge, and so easy to make)
- mayo. You can use egg free mayo; healthy store-bought mayo, or make your own.
- sour cream or Greek or thick coconut milk yogurt (you could probably leave this out in a pinch, but it made the sauce tastier)
See Full Recipe: maryvancenc
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