Fish Tacos

Fish Tacos are one of my all time favourite go-to meals. It just tastes fresher and not as heavy as a regular taco. You can barbecue or fry the fish. To cut throught the spice top it off with some mango salsa, feta, and mayo or cream cheese. It makes me feel like I’m somewhere tropical to make our long winters in Ontario more bearable. Enjoy!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 40. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 19 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Barbecue or stove top
  • Frying pan if using stove top
  • Measuring cups/spoons
  • Mixing bowls
  • Knife
  • Cutting board

The Recipe

Time: ~20 min. for salsa + ~20 min. for fish = ~40 min. total

Servings: 8 – 12 tacos

Calories/serving: ~ 150-200/taco

Ingredients:

  • 4 white fish fillets, such as tilapia, mahi-mahi, haddock, cod, etc.
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1.5 tsp paprika
  • 1.5 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1 tbsp. brown sugar
  • 8-12 corn tortillas
  • Feta for topping
  • Mayonnaise or cream cheese for spreading

MANGO SALSA:

  • 2 mangos, diced
  • 1 avocado, diced
  • 1/4 cup red onion, diced
  • 1/2 – 3/4 cup corn
  • 1 jalapeno, minced
  • 1/4 cup, cilantro
  • 1 tbsp lime juice
  • Sea salt to taste

Directions:

  1. Make salsa: Combine all ingredients in medium bowl and mix well. Cover and refrigerate while making fish.
  2. In small bowl combine the salt, pepper, paprika, chili powder, cayenne, garlic powder, & brown sugar. Rub it over the fish and then rub with olive oil to coat.
  3. Grill or pan fry the fish over medium-high heat. About 4 minutes per side, or until cooked through. Remove & flake fish into pieces.
  4. To assemble, spread cream cheese or mayo over warmed tortilla. Add some fish and top with salsa and feta.

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