October 12, 2015

20 Minute Fish Tacos

Ah, Monday... who likes you? I don't and I certainly don't like thinking about having to go home and figure out what's for dinner right after work.

Which is why I love how easy fish tacos are. They are seriously a staple in my home. The BF and I make them weekly. Why? Because they are SO easy and fast. Not to mention healthy and delicious. Win-win.

My secret to fish tacos is that I use frozen fish fillets and a bottle of blackening seasoning. We buy our fish from Costco, but most grocers carry a pack of frozen fish fillets. We like mahi, but tilapia, cod, and salmon work too. You can also make my best ever Tequila Lime Shrimp Tacos. They take a little more work in that you marinate the shrimp, but they are worth it.

You can use flour or corn tortillas, but I must recommend the Tortilla Land brand that you cook yourself on the stove. They are amazing and only 60 calories a piece. You can also add any toppings you like. We usually add pico de gallo, lettuce or cabbage shreds, and guacamole. Costco also has little 100 calorie Wholly Guacamole packs that are great for tacos.

So you see? You can have a super easy, healthy, delicious meal and hardly spend any time cooking. Just thaw the fish for about 15 minutes, throw on some blackening seasoning, and grill it up on the stove. You can heat your tortillas at the same time and voila! Dinner is served. Don't you just want to take a bite of these?

I like to add salsa or my chipotle crema sauce and I'll provide that recipe below.

20 Minute Fish Tacos
Makes 4 Tacos


2-3 tsps canola or coconut oil
2 frozen mahi fillets (can use fresh fish and any type of fish you prefer)
2 Tbsp blackening seasoning
4 corn tortillas (or flour)
Optional toppings: guacamole, pico de gallo, shredded lettuce or cabbage, shredded cheese

Ingredients for chipotle crema:
1 chipotle pepper in adobo sauce
1 cup 0% plain Greek yogurt
2-3 tsps milk

1. Thaw fish fillet for 15 minutes in room temperature water or until completely thawed.
2. Preheat a skillet with a few tsps canola oil on medium high heat.
3. Sprinkle thawed fish with blackening seasoning to evenly coat.
4. Pan fry fish on on each side for 3-4 minutes or until evenly cooked. Fish will be white and flaky when done.
5. While fish is frying, heat a skillet/griddle on high heat.
6. Add tortillas and grill for about 1 minute per side.
7. Add half a fish fillet per tortilla and any toppings you desire.

For the chipotle crema: Blend pepper and yogurt together until completely blended. You may need to add a little milk to reach desired consistency. I like to put mine in a squeeze bottle, but you can also dollop it on your tacos like sour cream.



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