Fish Tacos – An Ageless Diet™ Recipe

This is one of my favorite fast dinners to make. Especially when I’m craving a taste of the beach and the sun and sea. They’re fresh, full of great, good-for-you vegetables, and eating them with cabbage leaves as your tortilla stand-in is an option, if you want to make them paleo-friendly. I, however, love my organic corn tortillas. Mahi mahi, snapper, halibut, and cod all work in this dish, check the Monterey Bay Aquarium Seafood Watch for which fish are safe to eat right now. And, you can substitute shrimp for fish or make it vegan with tofu, just use the same spice blend and extra firm tofu. I serve this with a dead-simple-to-make pico de gallo, guacamole and red cabbage, grilled corn slaw (aka salad). 

Trio of bowls with pico de gallo, guacamole, and a salad of cabbage, zucchini, cucumber, and corn

Trio of bowls with pico de gallo, guacamole, and a salad of cabbage, zucchini, cucumber, and corn

Fish Tacos
Serves 4
These fish tacos are best served with a salad made from all your Farmers Market bounty. Great any time of year, come summer you can adapt this recipe for the grill very easily.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoons chile powder
  2. 2 tablespoons garlic powder
  3. 2 tablespoons smoked paprika
  4. 1 tablespoon ground cumin
  5. 1 teaspoon red-pepper flakes, or to taste
  6. 1 ½ pounds firm white fish fillets, like cod, mahi mahi, or red snapper, skinless
  7. Sea salt and freshly ground black pepper to taste
  8. 12 white corn tortillas
  9. 2 tablespoons grape seed oil
  10. 5 radishes, trimmed and sliced thin
  11. 2 limes, cut into wedges
  12. Pico de gallo
  13. Guacamole
  14. Corn Salad
For Guacamole
  1. 3 avocados
  2. 2 limes, juiced
  3. 1/4 cup cilantro
  4. 1 jalapeño, seeded, finely diced
  5. Sea salt, to taste
Instructions
  1. Preheat oven to 350. Combine the chile powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish. Season the fish fillets with salt and pepper, then press them into the spice mixture, turning to coat. Set aside.
  2. Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place the package into the oven to heat.
  3. Put a cast-iron skillet or pan on the burner at medium high heat. Add 2 tablespoons of oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
  4. Make the guacamole: halve the avocados, spoon out the flesh, gently mash it, add lime juice, sea salt, chopped jalapeño, and cilantro.
  5. Serve the fish with warm tortillas, garnished radishes, guacamole, pico de gallo, and lime wedges on the side, and a salad.
Notes
  1. Grill this fish instead of cooking it on the stovetop. It's the same prep. I put the fish on a piece of slate, brushed with oil, on top of the grill. Heat the tortillas on the grill as well.
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About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

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