Fish Tacos
Fish tacos:
Tonight my sister and her friend came over for dinner. It was a warm day so something on the lighter side sounded perfect. My sister can be a bit of a picky eater (sorry sis!) and so I was trying to find something that we could all eat. I like to make one meal for everyone whenever possible, so tonight we had fish tacos, using wild-caught pacific cod. Everyone can build their own tacos to their liking and if you don’t eat tortillas, you can easily omit them while still getting everything else on your plate and not losing any of the flavor (or the fun)! This is an easy way to allow everyone to eat what they want while allowing for dietary preferences that may differ. It is a big hit and a great meal with quick and easy prep.
Ingredients:
· 1 lb wild-caught shrimp or fish (such as cod or salmon cut into 4 equal pieces)
· ½ bell pepper, thinly sliced
· ½ onion, sliced
· 2 tbsp Avocado oil
· Avocado (or guacamole)
· 1 jalapeno seeded
· Taco seasoning (Trader Joe’s is an easy option)
· Salt and pepper
· Salsa
· Slaw (see recipe below)
Directions:
Toss the fish with the oil, taco seasoning, salt, and pepper in a medium mixing bowl. Cover and refrigerate. While the fish marinates, prep the rest of the ingredients. Sauté the bell pepper, onion, and jalapeno in an oiled pan over medium heat, until soft. Season with salt and pepper and remove the vegetables from the pan. Using the same pan, sear the fish on high for about 3-4 minutes on each side. Once the fish is cooked through, you are ready to assemble your tacos (or taco plates if you aren’t eating tortillas). Place 1-2 pieces of fish on each tortilla, top with the sautéed veggies, slaw, avocado and salsa.
For the slaw:
Mix ½ cup of mayonnaise, 1 tbsp of cumin, 1 thinly sliced, seeded, jalapeno, juice of ½ of a lime, 1 tbsp chopped fresh cilantro, salt and pepper together in a large bowl. Then add in ½ of a head of thinly sliced cabbage and toss until the cabbage is coated in the dressing.