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 Tacos
Fish Tacos

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.

Fish Tacos
Fish Tacos
Fish Tacos

Fish Tacos

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serving: 6 tacos
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

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)

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!
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11 Responses to Fish Tacos

  1. Yum! Looks soooo delicious and beautiful (love the colors)!
    I’ll take mine with extra cilantro and onion, thanks 😉

  2. That looks delicious and easy! Will have to give this one a try. Thanks for sharing this lovely recipe.

  3. i am going to do this for dinner today… you’ve made me hungry…

  4. Hey Irene! Wow, I’ve honestly never heard of fish tacos before. All the tacos I tried have had some version of chicken or red meat in them. This is one healthy alternative! thanks for sharing! glad W managed to enjoy his favorite taco! 🙂

    have a wonderful weekend!

  5. gotasté says:

    I am sure I can only get this in a five star restaurant over here. Your picture looks like you have made it to perfection. I love every ingredient that goes with it.

  6. Bali Tour says:

    It’s really amazing

    Thanks for the recipe, i would like to try it 🙂

  7. Pingback: Red, White and BOOM! | The Bouqs Company's Blog

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