I posted this southwestern-style tilapia in one of my very first blog entries (Aw). I don’t think I’ve made it since, but when we wanted to make fish tacos a few weeks ago, the spicy rub came to mind. Boy was I glad to have this blog! It’s so much neater than the red pocket folder in our kitchen with hundreds of recipe print outs and jotted notes spilling out of it. Inside, you can either read the recipes’ ingredients… or just look at the stains on each one – olive oil, tomato, balsamic, tamari… Yum. So the good ones go here – my little virtual, stain-free recipe box.
Back then I made this fish with cilantro rice and topped it with corn salsa. But for a different spin, the same recipe makes flavorful fish tacos. Here’s how it’s done…
Veggie-Stuffed Fish Tacos
What you need:
(Recipe serves 4)
- 4 white fish filets (tilapia, mahi mahi, halibut or cod)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (add more if you want more kick)
- 2 tbsp olive oil
- 1 lime
Here’s what you do:
Preheat oven to 450 degrees. Mix the garlic powder, chili powder, salt, black pepper and cayenne pepper in a small bowl. Squeeze lime juice over both sides of the fish. Sprinkle seasoning evenly over both sides of the fish. Spread 1 tbsp olive oil on baking sheet. Place fish on sheet. Drizzle remaining olive oil over the filets. Bake 7-9 minutes or until fish is opaque and flaky.
While the fish is cooking, gather your toppings (see options below) and heat the corn tortillas. Put a little oil in a frying pan over medium-low heat. Place tortillas in the pan one at a time, heating a few seconds on each side. Or if you’re in a pinch, use the microwave. Sprinkle a few drops of water on each, stack between paper towels and heat for about 10 seconds.
When the fish is done, slice it into pieces. Serve fish in corn tortillas and top with your favorite fixins.
Fish Taco Toppings
Use whatever you like best. I love a good cabbage slaw, but broccoli slaw was what had in the fridge, so broccoli slaw it was! The recipe I used is below, which you could use with shredded cabbage too. There are endless combinations of fresh salsas you could make to go with the fish tacos as well. I stuck with what was lying around. Hence the randomness of corn and peas. But hey, anything goes here. Get creative.
- broccoli slaw (see recipe below)
- corn and peas
- sliced bell peppers
- sliced avocado
Combine the following ingredients in a medium sized bowl:
- julienned broccoli and carrots (you can buy raw broccoli slaw already prepared in the produce section of Whole Foods)
- thinly sliced red onion
- 1 tbsp white wine vinegar
- 1/2 lime, squeezed
- salt and pepper
Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.