Fish Tacos for Meatless Mondays

Fish Tacos photoshop

Tacos have been part of Mexico’s culinary heritage for well over a hundred years. Originally made fried, this is a healthier version that is packed with delicious flavors and lower in calories. The fish is marinated in spices and olive oil and then cooked until a crispy coating is achieved, providing delicious and unique flavors. Healthier than deep frying.

Since their inception, fish tacos have become very popular in American cuisine., and I can see why-they are so delicious and healthy too! When you look at the ingredients, it consists mainly of vegetables and lean protein, so eat up!

This meal is so much fun to make, especially with children, because you don’t have to worry about them hurting themselves. You can do the stove top work, but the rest can be done by them. And as I always say, when you get children involved in their meal preparation, they WILL eat it. So Enjoy!

Fish Tacos

Ingredients: Serves 2

  • 1/2 pound cod, cut into 2 inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon taco seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried red pepper flakes
  • salt to season, about 1/8 teaspoon
  • 4 soft corn tortillas
  • 1 fresh lime, quartered
  • 1 avocado, peeled and cut into small cubes
  • 1/4 cup fresh pineapple, cut into 1 inch pieces
  • 1 scallion, cut diagonally into 1/2 inch pieces
  • 1/2 cup fresh salsa (recipe below)
  • fresh cilantro for garnish
  • 1 fresh Serrano pepper, sliced thinly (optional)



Pat the fish dry with a paper towel and cut into pieces. Place in a large rimmed plate or flat based bowl 3 tablespoons olive oil,  2 tablespoons chopped cilantro, cumin, oregano, taco seasoning, cayenne pepper red pepper flakes and salt. Combine all of the spices into the oil and place the fish in the marinade. Allow to rest for about 20 minutes.

In the meantime, prepare all of the other ingredients and make your salsa if making homemade.

Warm the corn tortillas either in the microwave between wet paper towels; in the oven or on the stove in a very hot cast iron skillet. Wrap them in aluminum foil to keep warm.

In a large skillet place the fish with the marinade and cook over a medium heat about 2- 2 1/2 minutes per side. Do not move the fish around the skillet as it cooks or it will fall apart.

Take each tortilla and evenly divide the fish. Top off with the salsa, avocado, pineapple, scallion, about 1 teaspoon salsa on each taco, Serrano pepper (optional) and cilantro. Serve with lime wedges.


Homemade Salsa:

  • 2 cups grape tomatoes (or any that will equal 2 cups)
  • 1 cup fresh cilantro
  •  1 clove garlic
  • 1/2 small red onion, peeled and cut roughly
  • 1 tablespoon fresh lime juice
  • salt and pepper to taste
  • 1 Serrano pepper (optional)


Place above ingredients into a food processor and process for about 30 seconds. Adjust any seasoning as needed.




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