Tacos are awesome. They’re tasty, messy, and super easy to make. The problem lies in the fact that when people think “taco” they usually think of a heavy, spicy mix of beef and beans.
But it doesn’t have to be that way.
Tacos don’t have to be just beans and meat.
Tacos don’t have to be heavy.
Take this recipe. Instead of beef, I use much cheaper frozen white fish which I marinate in a refreshing mix of lime juice, zest, herbs and spices. Instead of a heavy bean base, I use a little salsa mixed with a dab of mayo, cream cheese, and Greek Yogurt. Throw ‘em into a grilled tortilla, top with salsa and you’re good to go!
Here’s How You Do It
Difficulty Level: Easy
Prep time: 5- 10 Minutes
Marinating time: 2 Hours
Cook Time: 15 minutes
Makes 6 Tacos
3 White Fish Fillets – Fresh or Frozen, Thawed
¼ Cup Lime Juice
½ Teaspoon Lime Zest
1 Tablespoon of Chopped Fresh Cilantro - OR - 1 Teaspoon of Dried Oregano
(for those of you who think Cilantro tastes like soap)
½ Teaspoon of Chili Powder
½ Teaspoon of Hot Sauce – Optional
Salt and Pepper – To Taste
3 Tablespoons of Salsa – Homemade or Store-bought – Mango Salsa is ideal, but use what you like
1 Tablespoon of Mayonnaise
1 Tablespoon of Softened Cream Cheese
2 Tablespoons of Plain Greek Yogurt
½ Teaspoon of Capers
¼ Teaspoon of Hot Sauce - Optional
6 Flour Tortillas
Homemade or Store-Bought Salsa
1 Regular Bowl
1 Zip Top Bag or Plastic Container big enough for the fish fillets
2 Regular Spoons
1 Knife and Cutting Board
Measuring Cups and Spoons
1 Frying Pan or Grill Pan
Dump the lime juice, hot sauce, chili powder, salt, pepper, and cilantro or oregano in a plastic container or zip top bag and mix it all together with a spoon to combine.
Cut the fish fillets in half and dump them in the container or bag. Move it all around to evenly coat the fish and stick it in the fridge for at least 2 hours or overnight.
In a regular bowl, combine the 3 tablespoons of salsa, the cream cheese, Greek Yogurt, capers, hot sauce (if using) and mayo. Set aside.
Heat your frying pan or grill pan on high and toast the tortillas (no greasing of the pan necessary) until they have a couple of golden brown spots or grill marks.
Move the tortillas to a plate and spray your pan with cooking spray.
Cook the fish on both sides until it’s white and opaque and flakes easily with a fork.
Move the fish to another plate and start assembling your tacos.
Put a spoonful of sauce on each tortilla and spread it around with the back of your spoon.
Cut the fish pieces into thirds and evenly divide them between the tortillas.
Top with your favorite salsa and serve!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
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