Fish tacos are 100% one of my favorite indulgences in life. The crisp lettuce, spicy fish, cool and creamy avocado-lime crema and bright pico de gallo… it’s all so, so good. Plus, it’s actually pretty healthy (if you can force yourself to eat in moderation). Unfortunately a lot of the fish you get in fish tacos out a restaurants is breaded and then fried… so this is totally a make-at-home thing if you’re looking to keep it healthy!
I love to make enough spicy fish and fixings to have tacos 2 ways- once for dinner as traditional tacos, and once as a bowl for a nutritious, low carb meal. I figure if I’m going to put in the effort, it may as well last me a few meals!.
Fish Tacos 2 Ways!
Makes 4 meals for $12.71 or $3.18 per serving
For the crema:
1/4 cup greek yogurt
juice of one lime
For the spice rub:
Cumin, chipotle powder, oregano and chili powder. Optional: Southwest seasoning
For the pico de gallo:
3-4 tomatoes (I used vine)
1/2 a jalapeno
1/4 yellow onion
General: shredded lettuce, corn or flour tortillas, white fish
I like to start by making my pico. I think that the hardest thing ever is to do tiny knife cuts when you’re hungry and just want to eat your dang tacos. Plus, ideally I make the components in this order: pico, shred lettuce, make crema, make fish- this way the crema is cool and the fish is warm.
Back to the pico. I start by making a very fine dice of a quarter of an onion. Next, I make very fine dice of the tomatoes- if they’re super juicey, dump some seeds etc into a garbage bowl. Lastly, I take a jalapeno and slice the ribs out of half of it and discard along with the seeds. The nice fleshy green part is left, and you guessed it- I really finely dice it. After a very light sprinkle of salt and pepper, it’s ready!
Next, we’re going to put our blenders to work. Literally, all you’re doing here is dumping 2 pitted and peeled avocados in a blender with 1/4 cup of greek yogurt and the juice of one lime. If you like cilantro, add a bunch in here! I don’t personally, so I didn’t.
Ok finally, finally, let’s make our fish. I start with 2 fish filets for 4 meals, and in this case I used basa but your end result would be just as delicious with tilapia. I put a tiny bit of olive oil in a pan warming over medium heat and then make my spice mix while it warms up. In a bowl I put 1/2 tablespoon of cumin, 1-2 tablespoons of chili powder, a couple shakes of chipotle powder (this depends on the heat you want) and a scant 1/2 teaspoon of oregano. If you’re adding a southwest spice blend, you’d add it to the bowl now as well.
When your pan is hot, place the fish in the pan and sprinkle ~1/2 of your spice mix over top of the fish. As the fish cooks, start breaking it apart with the spatula. Gradually add the rest of your spice mix as the act of breaking the fish apart gives you more surface area to sprinkle over.
Once your fish is cooked and fully flaked apart, put it in a serving bowl and bring to the table with your tortillas, shredded lettuce, pico de gallo and avocado crema.
Assembling your tacos:
I assembled my tacos by starting with a shmear of the cream to hold everything down, then a couple spoonfuls of fish, shredded lettuce and a sprinkling of pico. It’s that easy!
Assembling your taco bowl: Assembling your bowl is just as easy. Lay down a bed of lettuce and then sprinkle fish on top, add a dollop of crema, a generous serving of pico, and enjoy! This is also great with fresh corn and/or black beans if you have some laying around.
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Do you have a favorite taco recipe? Let me know in the comments!