Easy Fish Tacos
Author:
Serves: 4
Fish tacos are fresh, delicious and FAST…and just plain FUN to make! Feel free to try a variety of toppings…no two tacos need be the same!
Ingredients
- Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice (1 to 2 limes)
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1 jalapeno, seeded and chopped (optional)
- 1 pound boneless, skinless mild white fish fillets
- Olive oil spray
- Toppings (any or all…you decide!)
- Shredded lettuce, cabbage, carrot and jicama
- Avocado slices and roasted corn kernels
- Chopped green onion, tomatoes, bell peppers and cilantro
- 1 lime, cut into wedges
- 8 whole grain tortillas (I love [b]Ezekiel 4:9 Sprouted Grain Tortillas[/b])
Instructions
- [b]Marinade:[/b] In a non-metal pan with sides, mix together all marinade ingredients. Place fish in pan, turning to coat. Cover; marinate for 20 minutes in the refrigerator.
- [b]Fish:[/b] Coat a large sauté pan with olive oil spray and heat over medium-high setting. Place fish in pan, along with some of the marinade. Cook for 4 minutes, undisturbed. With a spatula, carefully turn fish; cook for 2 to 3 more minutes. Fish is cooked when firm to the touch and opaque on the inside. Remove pan from heat; break fish up into chunks with a fork. Transfer to a serving platter.
- [b]Assembly:[/b] If desired, tortillas may be warmed in a dry pan on low heat for 30 seconds per side. Arrange toppings in bowls on the table. Fill tacos with fish and toppings. Great served with lime wedges and [url href=”/recipes/garbanzo-edamame-slaw”]Garbanzo and Edamame Slaw[/url].
Notes
[b]Make Ahead and Storage Tips:[/b] this recipe is best made just prior to serving[br][br]Experiment with different fish like snapper, grouper, tilapia, mahi mahi and haddock. Top with your favorite salsa, if desired.
