Fish Tacos

I have had this for dinner at least once every week for the last month. Behold: Fish Tacos! I cannot get enough. I LOVE IT! Feel free to scream-sing those lyrics Icona-Pop style.

Besides being delicious, the tacos are fast to make and require minimal stove time so you can enjoy the summer weather instead of sweating in your kitchen. My favorite part of the dish, though, is the salsa salad I put in the tacos. It's a medley of sweet corn, blackbeans, avocado, red pepper and red onion that I top off with fresh lime and Mexican spices. It is so bright and crispy! I skip tomoatoes, because they often get so watery and seedy unless they are in season.  Sometimes I throw in mango if I want to really bring out the sweetness, but I feel like it does not go as well with fish as it does beef or chicken.

If you want to lighten up the meal, skip the tortilla and cheese and simply serve the fish and salsa salad over a bed of greens with your favorite Mexican dressing. I also just make the salsa salad as side. If you have it over rice, quinoa or salad it's makes for a great meal.

Fish Tacos and Salsa Salad

 

Serves: 3-4    |     Time: 20-25 minutes    

 

Ingredients:

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Salsa salad:

1 can black beans, rinsed, drained
1 small red onion, diced
1 small can of corn (approx. 1/3 cup)
1 red pepper, diced
Juice 1 lime
½ bundle of cilantro, chopped (optional)
¼ tsp. chili powder
¼ tsp. cumin
1/8 tsp. cayenne pepper
Salt and pepper (to taste) 
** Note: Add mango if you want to sweetening it up

Fish:

4 tilapia fillets or other white fish (fresh or frozen and defrosted)
Sprinkle of chili powder, cumin, cayenne pepper
Salt and pepper (to taste)

8 corn tortillas

Oil, butter (for pan) or cooking spray
1 cup grated cheese of choice

Directions:

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1.  Add all ingredients for salad/salsa into a medium bowl and mix. Set aside.

2.  Pat fish dry, sprinkle with chili powder, cumin, cayenne, and salt and pepper. I go very light on the cayenne, which can get pretty spicy. 

3.  Add fish to a nonstick pan on medium heat with a touch of oil. Cook 2-3 minutes or until the fish is only translucent on the top half and flip. Cook on remaining side for approx. 2 minutes and remove. 

4.  Butter pan, add tortilla and fill with cheese and fish. Fold and cook and both sides. Fill with salad and serve with lime, tabasco, sour cream and more salsa!