Fish Tacos

Hubby had been talking about fish tacos for a while, mainly because he missed the ones we had from this one restaurant, Orale Fish Tacos in Campbell, CA, which we usually would have for lunch after our long run on occasion when we couldn’t make it home before we bonk.

To surprise him, I homemade fish tacos, however, improvised and simplified in this version.

Fish does a body good. Eating more fish is always a plus. Baked salmon gets dull sometimes when you have too much of it. Switch it up and make some fish tacos. Even better, make it a DIY fish taco night with the family and little ones. They all love it.

Lightly seasoned fish and a spoonful of spicy salsa with some veggies on a freshly toasted tortilla is one of my favorite versions of a light and healthy meal. The hot (fish) and cold (salsa and veggie) both in one bite captivates a sense of re-freshness.

One taco is never enough. Two would be just right, but three would be perfect. I love myself some good fish tacos.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serving: 6 tacos
Ingredients:
12 oz. pacific cod or any desired fish fillet
2 tsp olive oil
1/2 lime juice
1/2 tsp cayenne pepper
1/2 tsp Cajun seasoning
6 tortillas, toasted
3 cups spring mix (organic baby arugula, organic baby spinach, organic baby lettuce)
1 avocado, julienned
1 lime, to serve with tacos

Salsa
2 tomatoes, diced
1 yellow pepper, diced
1 cucumber, diced
2 tbsp cilantro, finely chopped
1 tbsp Italian parsley, finely chopped
1 small purple onion, diced
1 lime juice
1 tsp of salt
1 Thai chili, chopped (or jalapeño)

Preparation:
For the salsa, in a large bowl, mix and toss well together tomatoes, yellow pepper, cucumber, cilantro, parsley, onion, lime juice, salt and chili. Seal and chill in fridge until serving. This could be done the night before.

Meanwhile, wash fish and pat dry with a paper towel. Add lime juice, cayenne pepper, and Cajun seasoning. Rub well and let marinade for 30 minutes. (Watch an episode of Big Bang Theory while waiting)

Heat a frying pan on medium-high heat. Sear each side of fish for 4 minutes, or until lightly brown and flaky.

To prepare the tacos, lay each tortilla flat on plates. Top with a grab of spring mix, salsa, and fish. Spoon some salsa juice onto taco. Serve with avocado and lime on the side.

What’s your favorite version of a fish taco? Please share your food of thought.

Have a beautiful day!