Fish Tacos

Fish Tacos 1

We love just about anything tacos, and these fish tacos are becoming one of our household favorites. We make tacos at our place quite often and I was getting tired of making the same old beef tacos (as much as I like them) so I thought it would be good to give fish tacos a try. Its a great way to mix it up and to add fish to your diet.

After getting an idea of what I wanted to do, I went for it and here’s what I have come up with for the tacos.

Fish Tacos 7

Ingredients:
Filets of cod, halibut or fish of your choice
Corn tortillas (tortillas of your choice)
Coconut oil (or oil of choice, I like the flavor the coconut oil adds to the fish)

Fish Tacos 4
Rub for Fish:
1/4 Teaspoon of Pepper
1/4 Teaspoon of Chili Powder
1/4 Teaspoon of Paprika
1/2 Teaspoon of Italian Seasoning
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Cumin

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Chili-Lime Remoulade Sauce:
1/3 Cup of Mayo
1/2 Cup of Sour Cream
2 Cloves of Garlic minced
½ Teaspoon of Cumin Powder
½ teaspoon of Chili Powder
Pepper (to taste)
Juice of 1 Lime

And don’t forget our delicious Mexican Coleslaw

Prep and baking Instructions:
First off make the coleslaw and let it set in the refrigerator for at least 2 hours to allow the flavors to combine. This is even more flavorful if you want to prep a day in advanced, but 2 hours should do the trick as well.

Mix up the seasonings for the rub and spread it onto the fish. I like to rub it into the meat using enough rub to cover the fish. Place it in the refrigerator and let it set.
Next mix up the Chili – Lime Remoulade sauce in small bowl. I like to use a small Pyrex bowl so it is easy to store. Once you have all the ingredients mixed together place it into the refrigerator as well until you are ready to dish up.

Wrap an oven safe baking dish with foil, spread enough coconut oil to line the foil and place the seasoned fish in the dish. For baking the fish set the fish in while the oven is heating up. If you are using different fish than what I have listed here look around for what others recommend for temps and time for the specific fish you are using. I like to bake Cod at 400 degrees and Halibut at 450 depending on the thickness of the filets. For Cod and Halibut I will set a timer for 15 – 20 min once I put the fish in the oven. When the timer has gone off I will check the fish to see if it is done, it should be able to flake apart.

When the fish is done and Tortillas are heated up, serve up and enjoy ☺

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We hope y’all enjoy this recipe as much as we do.

For an additional healthier option if you want to focus on clean eating, skip the tortilla and Remoulade and top the coleslaw with the fish and enjoy!

 

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