Fish Tacos

 

I loved making these...I mean really, who doesn't love making any kind of tacos?!?! Actually, I love tacos, but always feel like there is so much chopping. This recipe didn't feel that way. They were easy for me to prepare with kiddos because you can make a little bit and then go play...make a little bit...go play. And it all goes in to the fridge too! Except till the very end when you cook the fish which didn't take long at all. This recipe was a combination of kids helping in the kitchen, and a few recipes. My husband had his birthday and wanted something a little different than our normal "chicken" dinners, so fish and shrimp it was!

I made these with a Slaw and a Lime Creme sauce. I also served my guacamole for dipping the tacos in to. These were very filling and super easy. It seems like a lot of steps and ingredients, but it really wasn't. And if you don't have time to make the guac, just slice an avocado for topping.

Ingredients for slaw:

• 1 package of red cabbage (about 2 cups)
• 1/4 cup plain Greek yogurt
• 1Tbsp. Honey
• The juice of 1 large lime
• 1/4 cup chopped cilantro
• Salt
• Pepper
• 1-2 tsp. Diced jalapeños 
• 1 can of corn, unsalted and drained
• 1 tsp. Garlic powder 

Ingredients for Lime Creme Sauce:

• 1/2 cup plain Greek yogurt
• 1/2 of a Lime, juiced
• The zest of half of a Lime
• 1/4 tsp. Salt

Ingredients for Fish tacos:

• 2 lbs. of white fish (I used tilapia and perch, but you could use cod or halibut)
• 1/4-1/2 cup of olive oil
• 1tsp. Paprika (or more)
• 1 tsp. Cumin
• 1-2 tsp. Chili powder
• 2 tsp. Garlic powder
• Pepper
• Salt
• Soft taco shells (I used whole wheat, but if you wanted less carbs you could use corn or just go all out and use flour)
• Sliced avocado (for topping or omit if serving with guacamole)
• 1 Sliced green onion (for topping)

Recipe:

1. Mix all ingredients for slaw in a bowl.  Stir till all combined. Set aside, covered, in the fridge.
2. Mix all ingredients for Creme sauce. Cover and set aside in fridge. 
3. Mix oil and spices together. Add fish fillets to the mixture just to coat them. If the fish is not cut into portion pieces yet, do that now so that they are easier to cook. Put in a flat container and pour reimagining spice and oil mixture over top. Cover and marinate till ready to cook (at least 20 minutes). 
4. Heat olive oil in a large skillet over medium low heat. 
5. Place fish in oil (I poured the rest of the marinade over top). Cook on one side for about 4 minutes. Flip fish. Cool on the other side for another 4 minutes or until fish flakes with a fork. 
6. Transfer fish to a plate and break up the fish into smaller pieces for placing into tacos. 
7. If you like, heat your tortillas. I didn't and they were fine. But some like it hot. 
8. Take tortilla and layer with slaw, fish, Lime Creme sauce, avocado, and green onion. 
9. Repeat and enjoy!
10. Dip each taco into guac if you dare. 

***Modified recipe from Delish and A Head of Thyme