Taco Tuesday Fish Tacos
How many of you meal plan for the week? How many of you just “wing it” and worry about it around 4:00pm? I honestly can say I try to meal plan for the week before I go grocery shopping on the weekend, but there are weekends that are so busy, that all plans and organization go out the door! On those weeks, Taco Tuesday is a for sure thing at the homestead. Why? Well first it’s TACOS, duh! Second tacos can take on any form and use any pantry items you have. We had some fish in the freezer, so why not make fish tacos?
I start with a flaky white fish, such as cod, haddock, or tilapia. Truth be told, I’m not a huge fan of tilapia, but I love both cod and haddock. They both have a light taste and are very versatile. This time I had a few cod filets that I placed on a foil lined baking pan. I then made a Mexican spice blend with a few things I have in my spice cabinet.
The spice is just a mixture of Cumin, Red pepper, salt and black pepper. You can also use a packet of taco seasoning mix if you have it on hand. Brush a little oil on the fish, sprinkle the seasoning and bake in a 375 degree oven for 20-25 minutes.
While the fish is baking, it’s time to chop the toppings and make the Mexican aoli sauce. I found a recipe for this sauce and it sounded like heaven in a squirt bottle. Well it didn’t only sound heavenly, it tastes heavenly too (I did tweak it just a bit for Scott’s spicy side)! We still have some in the squirt bottle to put on other dishes (and maybe Scott will just put it on his finger for a taste now and then ~ lol). It is a combination of mayonnaise, sour cream, garlic powder, lime juice, and sriracha sauce. I know you are thinking that it is going to be pretty spicy with the sriracha, but the coolness of the sour cream and mayo plays the spice level down. If you are feeling fancy, put the mixture in a squirt bottle to use after you build your taco.
Once the fish is baked through (brown on the edges and flaky), you are ready to assemble! Just add your favorite toppings. For fish tacos we go with purple cabbage, tomato, avocado, red onion and cilantro. I use low carb tortillas, but regular flour or corn tortillas work just as well. We serve cilantro-lime rice on the side and you have a perfect Taco Tuesday dinner! Enjoy!
Taco Tuesday Fish Tacos
- 2 large filets of a flaky white fish (Cod, Haddock, Tilapia)
- 1 tsp of extra virgin olive oil
- 1/2 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 C Light Sour Cream
- 1/3 C Mayonnaise
- 1 tsp Garlic Powder
- Sriracha Sauce – 1 tsp or more to taste
- Juice of 1 lime
- Taco Condiments – I used Purple Cabbage, Avocado, Red Onion, Diced Tomato, Fresh Cilantro, and Lime wedges
- Flour or Corn Tortillas
- Heat oven to 375 degrees. Line baking sheet with foil.
- Place fish filets on baking sheet and brush with oil.
- Combine the Cumin, Cayenne Pepper, Salt, and Black Pepper in a small bowl to create the Mexican spice blend (or use a packet of taco seasoning). Sprinkle seasoning on fish.
- Place fish in the oven and bake for 20-25 minutes.
- Mexican Aoli – While fish is baking, combine Sour Cream, Mayo, Garlic Powder, Sriracha, and Lime juice in a glass measuring cup and whisk to combine. If handy, pour the sauce in a squeeze bottle and refrigerate until tacos are ready to eat.
- Chop all of the condiment toppings for tacos.
- Fish is cooked through when it is slightly browned on the edges and will flake easily with a fork. Gently pull the fish into smaller flakes.
- Serve on tortillas with condiments and top with the Mexican Aoli. Serve with a side of Cilantro-Lime rice or refried beans.
