Before the tears ensued.
It’s finally heating up here in Boston, which translates quite simply to Taco Time in my brain. Seriously, as a LA-native, an addiction to delicious tacos is pretty much embedded in my genes. Then again, so is laziness when it comes to all things domestic, so luckily for me, tacos are super easy to make.
Most of the time, tacos get bogged down with a lot of the unhealthy stuff, i.e. cheese, refried beans, fatty meats, and sour cream. I love those ingredients as much as the next person, but I usually prefer light and fresh flavors when the temperature begins to skyrocket. Feel free to disagree, but before you do, try this quick and dirty 20 minute fish taco recipe. Then we’ll talk.
What you’ll need:
- 3/4 – 1 lb of white fish (I used cod)
- 1/2 medium red onion
- approx three limes
- one mango
- 1/2 of a bell pepper (I used an orange one for color and a slightly sweeter taste)
- 3 tbsp of cilantro
- 1 tsp of olive oil
- 1/2 dozen corn tortillas
- 1 avocado
- salt & pepper to taste
I started with the mango slaw since chances are, your fish will cook pretty quickly. Then when I was done, I just stuck it in the fridge and began on the fish. Start out by slicing, peeling, cubing the red onion, mango, cilantro, bell pepper, and half the avocado respectively. Then simply throw it all into a bowl, mix it up, and add the juice from two of the limes. Voila, done with the slaw! See, I told you this was easy.
I don’t know how to peel anything without chopping my finger off, so I had a friend do it. Don’t judge me, it SAYS “undomesticated” in the title. What did you expect?
See, doesn’t this look prettier than refried beans?
Heat up the olive oil in a frying pan over medium heat. Then place the fish in the pan and cook for a few minutes on each side. The exact time will depend on how thick the filet is so use a fork to check the fish. It should be milky white and flaky when done. If you overcook it, it’ll dry out, so pay attention.
Okay, so this is less pretty than the slaw, but be patient!
Heat up six corn tortillas on the stove. Then add the fish, mango slaw, and the leftover 1/2 avocado on top of each tortilla. Sprinkle with salt and lime juice as desired. You should have half a dozen tacos ready in 20 mins or less!
Modifications: I don’t like spicy things, but you can toss in a jalapeno with the slaw or chop up some shredded cabbage to add to the tacos. Whatever feels right to you!
Ta da! Trust me, they were delicious.