When I first met my husband, he wooed me with tacos. He knew the path to my heart.
Fish tacos have become my top choice. White flaky fish such as wild caught cod. I have used halibut in the past. A bit spendy but worth it.
We love spicy, and I don’t hold back when I make fish tacos. If you favor a milder taco, you can eliminate the jalapeño. I can’t tolerate corn, and most flour tortillas contain soybean oil; therefore, we use fresh romaine. Works just as well, even the crunch is there. Healthy fats from the fish and avocado are great for the body.
This recipe is easy and quick. Let’s get to it!
1 lb wild caught cod fillet
1 tsp light tasting olive oil or garlic infused olive oil
3 cloves of garlic
1/2 - 1 jalapeno pepper, slice, remove seeds for less heat
1 chopped poblano
1 chopped red pepper
1/2 cup of fresh cilantro
Salt and pepper or CampMIX to taste
1-2 avocados, sliced
In a food processor add garlic, jalapeño, red pepper, poblano, cilantro, salt and pepper, and squeeze of lime. Your chops and slices don’t need to be perfect because they are all going in the food processor, they just need to fit. Once chopped put them to the side.
In a skillet, I use cast iron, heat olive oil. Add fish. Sprinkle on salt and pepper. Squeeze half a lime on the fillet. Cook fish on near high heat.
Cook the fish until it’s flaking and falling apart. I add the pepper/cilantro mixture and another squeeze of lime. Sauté over medium heat for 5-7 minutes. Mix everything well. Taste. Season or add more lime.
The aroma of garlic and spices is intoxicating. Add avocado slices and/or Jalapeño or a green chili sauce/salsa. Avocado smash would also work. I posted the quick recipe on my Instagram and Facebook page.
Messy and delicious! Enjoy!
Products used in this recipe