With summer quickly approaching, I, for one, am craving all the fresh and vibrant foods that come along with the season. One of easiest meals to make that have that light and crisp feel is fish tacos. They are completely customizable and are a great option for gluten-free diets. Buying the fish frozen is a great way to save money and still end up with the same delicious fish tacos. Here’s how to make them.
- 4 ounces fish of choice (I prefer a mild fish such as halibut)
- Tortillas (mini tortillas make this dish super fun)
- 1-2 cups cabbage mix
- ¼-½ cup mayonnaise
- 3 tablespoons olive oil
- Taco seasoning
- Lime and cilantro, for garnish
- Prepare the coleslaw topping ahead of time by combining the mayonnaise, olive oil and seasoning of choice. Pour this dressing over the cabbage and mix well. Chill the coleslaw in the fridge for at least 30 minutes to let the flavors combine.
- Pan-fry the fish with the taco seasoning or seasoning of choice.
- Lightly fry or warm up the tortillas on a pan with a bit of olive oil for about 2 minutes per side.
- Assemble the taco by adding the fish and coleslaw to the tortilla. Top with lime and cilantro, or any toppings of choice.
As you can see, this fish taco recipe is the perfect canvas for your culinary creativity. Although we haven’t quite reached summertime yet, this recipe is easy enough that you can find time to make it as you gear up for finals to give yourself a small taste of the season to come.