Easy Fish Tacos – Thrifty Thursday
Thursday, March 18th, 2010Quick and Healthy Fish Tacos
This is my favorite go-to middle-of-the-week dinner. These fish tacos are quick-to-make, healthy and make any mealtime feel like a fiesta! To jazz things up add a couple of ramekins with optional condiments like cheese, lettuce, cabbage, sour cream or plain yogurt. Almost any fish will work and you can pan sear the fish if you prefer.
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Tilapia Fish Tacos with Guacamole Salsa
Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa)
Ingredients
- Salsa:
- 2 cups of your favorite salsa (I prefer Pace)
- juice from 1/2 a lime
- 2 avocados, peeled, pitted and chopped
- Remaining ingredients:
- 1/2 cup panko (Japanese breadcrumbs) or flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper (use less if you don’t like spicy)
- 1/4 teaspoon cumin
- 1/4 teaspoon Mexican oregano
- 1 pound tilapia, cut into 2-inch strips
- Cooking spray
- 8 (6-inch) corn tortillas
Preparation
- Preheat oven to 375°. Prepare baking sheet by spraying with cooking spray.
- Salsa: Combine first 3 ingredients in a medium bowl with a fork. Let stand 30 minutes at room temperature so the flavors can meld.
- Combine panko or flour with spices in a medium bowl. Add fish strips to bowl, tossing to coat. Place fish in a single layer on the prepared baking sheet. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
- Heat tortillas according to package directions ( I wrap them in a damp kitchen towel and pop them in the micro for 15 seconds – to warm through).
- Divide fish and salsa evenly among tortillas.
Serving suggestions: black beans, cabbage salad, corn
Recipe inspiration: myrecipes.com
Photo credit: Copyright courtesy of California Avocado Commission. Click here for more avocado recipes.
