I have been chomping at the bit waiting to share this recipe with you. It was so good, I made it twice in one week. That may also have been due to the fact that I needed to finish a pacakge of fresh corn tortillas before they went bad, but that’s besides the point.
As we were scarffing down taco after taco, my husband proclaimed this was his new favourite taco recipe. And that is coming from a guy who had previously professed his undying love for the kung pao version.
Some prepared grocery store items come in handy here – pre-shredded cabbage, canned corn, and jarred salsa saves time and helps this taco recipe come together lickity-split. Can I just say that shredding cabbage is one of my least favourite things? I adore bags of pre shredded and pre chopped greens. No shame here!
So there you have it – a quick, delicious and family friendly fish taco meal – my little one thoroughly enjoyed her decontructed taco plate. Actually, we all may have stollen bites of her quesadilla triangles (note to self: make quesadillas ASAP!).
There’s a reason you won’t see me ordering fish tacos at my local Mexican joint anymore – why pay a premium when you can make a pretty darn good version at home?
Dara
Fish Tacos with Roasted Corn Relish
Serves | 2-4 |
Meal type | Main Dish |
From magazine | Adapted from Cooking Light |
Ingredients
- 1/2 large onion (diced)
- 1 red pepper (diced)
- 1 cup corn (frozen or from a can)
- 1 avocado (diced)
- 1/2 cup cilantro (chopped)
- 1/2 lime
- 1/4 cup Greek yogurt
- 1/4 cup low fat mayo
- 1/2 cup salsa
- shredded cabbage or pre-packaged colseslaw mix
- 4-6 soft corn tortillas
Fish
- 2 tilapia fillets (cut into small pieces)
- 1/2 Tsp cumin
- 1/4 Tsp cinnamon
- 1/4 Tsp garlic powder
- 1/4 Tsp salt
- 1/8 Tsp pepper
- 1/2 lime
Note
These fish tacos come together so fast they will be your new weeknight favourite! Cod or haddock could be substituted for the tilapia. If you can't find corn tortillas, you could substitute flour ones but I much prefer the flavour of corn so try your best to seak them out!
Directions
1. | Place avocado and cilantro in a large bowl and toss with the juice from 1/2 a lime. Set aside. |
2. | Heat a large non stick skillet over medium high heat and spray with cooking spray. Add corn, onion, and red pepper and cook for about 5 minutes until they start to brown and get soft. Place in the bowl with avocado and toss to combine. |
3. | In the same skillet, heat corn tortillas until they start to blister and warm through, turning once. Remove from pan and cover with a towel to keep them warm. |
Fish | |
4. | Combine spices and toss with tilapia. Spray the same skillet with cooking spray and add tilapia pieces. Cover and cook for about 3 minutes, turning occasionaly. Add the juice of 1/2 a lime and cover and cook for another minute until the tilapia pieces flake apart with a fork. |
Tacos | |
5. | Meanwhile, in a small bowl combine Greek yogurt, mayo, and salsa. Now you are ready to assemble your tacos! |
6. | Place tilapia pieces in corn tortillas and top with corn relish, shredded cabbage, and a large dollop of yogurt/salsa mixture. Dig in! |
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