Fish Tacos (3-in-1 Recipe)

fish tacos

fish tacos

For those of you who know me or have been following me for a while now, you know that my ‘recipes’ are more about assembly than anything else. I like things to be super simple and this Fish Taco recipe is no different. This idea actually came from one of those CRAZY evenings when I had to raid the fridge, freezer and pantry for anything that resembled a meal. I happened to have some fish and some of my favorite leftover slaw from dinner the night before. So, after I had my husband stop by the store for some corn tortillas, we had the makings for some really yummy Fish Tacos.

For these tacos, you can either use fresh or frozen cod. You can usually find a lemon pepper cod that is already seasoned and frozen in most groceries, which is a really good option if you are trying to make these tacos even more simple. If you want to bake your own fish, here is a really great recipe.

Baked Lemon-Pepper Cod

Ingredients:

4 pieces skinless cod fillet

1 1/2 tablespoons melted butter

juice of 1 lemon

1 teaspoon sea salt

1/4 teaspoon black pepper

Recipe:

Preheat oven to 425°F. Oil a baking dish and place the cod in. Drizzle the fish with the butter and lemon juice. Sprinkle it with salt and pepper. Bake about 13 minutes or until the cod flakes easily with a fork.

Of course, the same is true for the slaw as well. Homemade is usually better so that you can control exactly what goes into the slaw dressing, but if you have a slaw mix at your grocery store that isn’t full of ‘nasties’, by all means, feel free to use that. Actually, I do just that. We have a super healthy and delicious kale/broccoli slaw mix at our local Costco. It comes in a big ol’ bag, so I usually make it all and try to get a couple of uses out of it. Here is a great recipe if you choose to make your own.

Healthy Coleslaw

Ingredients:

16 ounces bagged coleslaw blend or about 6-7 cups of shredded cabbage and other veggies

1/2 cup plain Greek yogurt

3 1/2 tablespoons apple cider vinegar

2 tablespoons sugar (you may want to add another tablespoon if you like a sweeter slaw dressing)

1 teaspoon sea salt

1/4 teaspoon black pepper

Recipe:

In a small bowl, mix Greek yogurt, vinegar, sugar, salt, and black pepper and whisk until combined. Place slaw blend/cabbage in a large bowl. Pour dressing mixture over the top and stir to coat thoroughly. Cover and refrigerate until ready to serve (at least 30 minutes).

Ok, so now that you have your fish and slaw prepared, it is time to assemble the fish tacos themselves.

Fish Tacos

Ingredients:

Lemon Pepper Cod
Healthy Coleslaw (or other slaw mix)
small corn tortillas
lemon wedges
salsa

Recipe:

Heat a skillet over medium/high heat. Place your corn tortillas in the skillet to heat through. Place your tortillas on the place and pile on the slaw and fish. Squeeze on a little fresh lemon juice and serve with your favorite salsa.

I hope that you enjoy these fish tacos as much as my family did!

In love and health,



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