Confession: I actually made these on Thursday.

Realization: Today is Saturday.

The Honest Truth: “Fish Taco Friday” just has a nice ring to it, so that’s what I’m going with.

While we’re on the subject, aren’t cilantro and lime just a dreamy combination?

Wait, we weren’t talking about that?  My bad.  We should have been.

Fish tacos are just the sort of meal I crave after a tough summer workout. They’re high in protein thanks to the fish, the flavors are refreshing like you wouldn’t believe, and you can do them so many different ways.  A restaurant in my hometown tops theirs with mango salsa, shredded cabbage, and crème fraiche.  My favorite burrito place near campus offers a version with radishes, lime, and avocado cream.  I like to think these babies offer the best of both worlds:

Fandamntastic Fish Tacos

serves 2

For the fish:

  • 2 filets of white fish (I used cod)
  • 2 tbsp canola oil
  • 1/2 tbsp chili powder
  • 1/2 tbsp garlic powder
  • A dash of cumin
  • A squeeze of lime
  • Salt and pepper, as desired
Combine all ingredients except fish, then pour your concoction over the filets and let them marinate in the fridge.  Give them at least 20 minutes, and then prepare as desired.  I pan fried mine, but you could grill or bake them as well.  Ideally, you want the cooked filets to be firm, but flaky.

For the tacos:

  • 4 whole wheat tortillas
  • 1 cup shredded purple cabbage
  • 1/2 an avocado
  • 1/2 cup salsa
  • This creamy chili sauce (I substituted plain Greek yogurt for the mayo)
  • Fresh cilantro and lime
While the fish is cooking, you can go ahead and start assembling your tacos.  Simply divide your toppings evenly between the four tortillas and then add the fish whenever you’re ready.  Fold ’em up, insert into mouth, and escape (if only momentarily) to a mental Margaritaville.


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