Fish Tacos

Fish Tacos

Is there anyone that doesn't like Mexican food? Don't we fall back on the old standby ground beef taco meal way too often? This is an easy recipe using fish that is both and healthy and colorful! Top it with mango salsa and coleslaw for a unique and tasty twist!

brush cut up fish pieces with melted butter, cumin and garlic powder mixture

Use any white fish that you prefer and cut it in bite-size chunks. I have been buying the frozen bags of catfish from the grocery store.They are convenient since each piece is individually packaged. I do not thaw it out all the way, making slicing it easier.

peaches and red sweet pepper

 I substituted peaches for the mango in the mango salsa recipe. Last night I used leftover coleslaw from our dinner the other night. I love when I can use up leftovers in a new way for another meal. ( I wish it would work out that way more often!)

coleslaw

I used white corn taco shells and warmed them up in the oven while the fish was cooking. Old El Paso shells are gluten-free if someone in your family is following a gluten-free diet.

taco shells

Fish Tacos

1 lb white fish, cut up in bite-sized chunks
2 T butter, melted
1/4 teas. ground cumin
1/8 teas. garlic powder
3 T mayo
1 teas. lime juice
1 1/2 cups packaged shredded cabbage with carrot( cole slaw mix) or shredded cabbage
8 corn taco shells, warmed according to package directions
1 recipe mango salsa

Mango salsa


In a medium bowl, combine 1 1/2 cups chopped, peeled, mangoes or peaches, 1 medium sweet red pepper, seeded and finely chopped, 1/4 cup thinly sliced green onions, 1 jalapeno pepper, seeded and finely chopped, 1 T olive oil, 1/2 teas. finely shredded lime peel, 1 T lime juice, 1 T vinegar, 1/4 teas. salt, and 1/4 teas. pepper. Makes 2 cups.

Rinse fish and pat dry with paper towels.Cut fish into bite-sized pieces. Place fish in single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in 450 degree oven for 4-6 minutes or until fish flakes easily with fork.

Meanwhile, in a medium bowl, stir together mayo and lime juice. Add cabbage, toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices. Top with mango salsa.

My kids and husband love this and it is pretty easy to prepare. Make the salsa ahead of time and chill.

Of course, there is nothing wrong with drinking a frozen margarita or glass of white wine with it, is there?

Enjoy!