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Fish Tacos for Taco Tuesday

Updated: May 24

Summer in Upstate NY feels sooo close, and yet, we still have a little ways to go.

So, we're calling our favorite season in by serving up some meals that evoke those beachy summer vibes.

On this week's menu? Fish tacos.

Every Tuesday in our house is Taco Tuesday. We love thinking up different variations each week so it doesn't always feel the same, and fish tacos are always a treat.

This fish taco recipe is incredibly easy to make and will instantly transport you to your favorite beachside restaurant (for us, it's to post surfing tacos in the Rockaways or a little dive bar on Playa Maderas in Nicaragua).

Are you ready to be bring some summer to your senses? Let's go!



Fish Tacos Recipe


INGREDIENTS

  • 2 lb of whitefish such as cod or tilapia

  • 2 tsps of olive oil

  • 1 tsp of salt

  • 1 tsp of garlic powder

  • 1 tsp ground cumin

  • Juice of ½ lime

  • Corn or flour tortillas

  • Garnishes

  • fresh cilantro

  • Sliced avocado or guacamole

  • Salsa

  • Cotija or Mexican blend cheese

  • Hot sauce

  • Cilantro-cashew cream sauce


For the Slaw

  • 4 - 5 cups of pre-shredded or homemade coleslaw mix

  • ⅓ cup fresh cilantro leaves

  • ¼ cup mayonnaise (or less if you prefer less mayo)

  • Juice of 1 ½ limes

  • 1 tbsp honey (agave or maple syrup work here as well)

  • Salt and pepper (optional) to taste


STEPS

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat. Place fish on the parchment.

  2. Rub olive oil all over the fish on both sides.

  3. Stir together salt, garlic powder, and cumin. Sprinkle all over the fish on both sides and then squeeze fresh lime juice over the top.

  4. Bake for 10 - 14 minutes.

  5. While the fish is cooking, prepare the slaw. Toss the slaw mix with the cilantro. Make the sauce by stirring together mayo, lime juice, honey, salt, and pepper (optional). Gradually add the sauce to the coleslaw and cilantro mix until it is the right consistency for you (you may not want to use all the sauce). If you have leftover sauce, you can use this to drizzle over your tacos.

  6. Once the fish has finished baking, use a fork to gently pull apart the fish into chunks. Serve in tortillas with slaw, avocado slices, and drizzle with cashew cream sauce and hot sauce if you want some heat.

We hope you enjoy! Let us know what your favorite taco is!

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