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Fish Tacos for Meatless Mondays
Fish Tacos for Meatless Mondays
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
Equipment
- Large bowl
- Stove
- skillet
- Aluminum foil
- microwave (optional)
- Cutting Board
- Knife
- food processor for salsa
Ingredients
- 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
- 4 pieces soft corn tortillas
- 1 fresh lime quarter
- 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)
Instructions
- Pat the fish dry with a paper towel and cut into pieces. Place in a large rimmed plate or flat based bowl with 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 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.
- For homemade salsa: Place the ingredients into the food processor and process for about 30 seconds. Adjust any seasoning as needed.
Notes
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!