The first time I ever heard of fish tacos was years ago. The Hubs and I were at a conference in southern California and they were on the menu at a restaurant we went to. The Hubs ordered and loved them, but to me the idea of fish and tacos just didn’t go together. Tacos I loved and fish I loved, but my mind couldn’t wrap around the combination. Years later when I finally gave in and tried them it was love at first bite! Only recently did I try to make them at home. They are so quick and easy as well as healthy and delicious!
First I make a chipotle coleslaw using some preshredded cabbage from the produce section and a simple dressing of light ranch with chipotle sauce to taste mixed in.
Next I season some tilapia fillets, (or similarly mild white fish), with some lime juice, seasoning salt and chili powder and bake them in a 425 degree oven on a Pam spayed baking sheet for 15 minutes or so. I flip them over about halfway through the cooking time.
While they are cooking I make a simple guacamole of avocado, lime juice, mashed garlic, salt and pepper.
I chop up some fresh tomatoes.
I lightly fry some corn tortillas in a non stick skillet with just a smidge of olive oil brushed on it.
I assemble my taco with some of the fish, the coleslaw, the guacamole, the fresh tomatoes, your favorite salsa, and some fresh chopped cilantro. I squeeze fresh lime juice over all. (optional). Enjoy!