The original plan was to make a different fish recipe tonight since we had tortilla soup earlier in the week, but what can I say…sometimes we get in a Mexican mood and we just can’t get out of it! We always joke that in our past life we must have been Mexican. Anyway here is my general approach for fish tacos…pretty simple DIY night.
- I use whatever kind of white fish is fresh and reasonably priced (red snapper and tilapia are two faves). I then salt and pepper each side and also sprinkle either chili powder or taco seasoning (if I have some made on hand which we usually do) all over it as well to give it a nice smoky spicy flavor. Throw it on a hot non-stick pan and sauté on each side for about 3-5 minutes on high heat…ideally getting it a bit crispy.
- For the toppings I slice some cabbage (red or green), avocado and chop up fresh cilantro. We of course usually have salsa or hot sauce on hand as well. We usually skip the cheese and greek yogurt (our substitute for sour cream) with fish tacos but feel free to add either if you’d like.
- Throw some corn tortillas on the gas burner for a minute to slightly blacken on both sides, pile in the fish, toppings serve it with a side of rice & beans (or canned jalepeño non-fat refried beans which are my favorite!), spicy sauteed brussel sprouts or a black bean mango salad and you’re good to go!
Nice, quick, easy and super satisfying week night meal!
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