Before pregnancy, I never liked or wanted fish tacos. It’s funny how that happens! Today, fish tacos and all its glorious toppings are one of my favorite meals.
We really like the texture and taste of tilapia, but I rarely buy it since it’s usually farm raised. When consuming fish, it’s always best to eat wild fish instead of “farm” raised due to contaminants and is generally lower in healthy fats. Other suggested fish to try for this recipe is cod and mahi mahi.
Tacos weren’t much fun growing up. It was usually ground beef with cheese, lettuce, and sour cream. But later in my life, my in-laws have introduced me to the world of taco toppings. THIS IS WHERE IT’S AT!!! Pickled cabbage, or just shredded cabbage, holy guacamole, cilantro, pico, limes, roasted corn, black beans, mexican rice, mayo, and sriracha sauce. When we get together, we go ALL-OUT and it makes taco nights exciting! Last taco night, my husband even brought fermented lemons.
For this recipe I recommend the following:
- Mayo (base)
- Seasoned Fish (see recipe)
- Tomatoes or Salsa
- Red Onion
- Mexican Rice
- Lime Juice
- Sriracha Sauce
You certainly can make a taco salad. But let’s talk about taco shells. If you want to bring up your taco game, you need to gently roast your shells on a skillet. This goes for flour or corn soft shells. Grab your cast iron skillet, add a little butter or oil, and sit those shells on there till you start to see some browning or bubbling. Then flip! This added step really makes taco night feel like we’re dining at a restaurant. It really is the cherry on top!
- Olive Oil
- Garlic Salt
- On a hot skillet, add olive oil.
- Lay the fish in the skillet to begin cooking.
- Sprinkle each fillet with the spices.
- Cover for 2-4 minutes and flip.
- Repeat, cooking the other side of the fillet.
- Remove and set-aside.