These fish tacos come together in 15 minutes or less, including prep time! They’re a perfect candidate for weeknight dinners, or whenever you don’t feel like spending much time in the kitchen. Tender flaky fish is lightly seasoned, grilled to perfection and wrapped up with fresh veggies and smoky salsa. It’s a meal that will take your taste buds to a beach side Mexican cafe, even when the rest of you is stuck in the middle of winter.
We served up these tacos with some Spanish rice and heaps of homemade salsa. The meal came together so quickly and painlessly that I didn’t even have time to snack on pantry goodies while it was cooking. Not that I usually do that…(I do.)
Are you one of the many people who is intimidated by making fish at home? If you are, stop it! A nice fillet of fish will cook up so easily, painlessly, and quickly, that if you try it yourself – you’ll never buy an overcooked piece of salmon from a restaurant again. Fresh fish should never smell “fishy” or off-putting, and if you wash your pan right away neither will your kitchen. I can’t guarantee what will happen if you leave it in the sink overnight though (not that I do that either.)
Why is it that mid-range restaurants can rarely serve up a decent piece of fish? It’s either expensive and great, mid-range and awful, or low-end, deep fried in fat and terrible for you (okay…the fried fish is delicious.) Admittedly, I’m quite picky, but it’s a simple process people: Don’t smother it in oil, don’t cook it to smithereens, and I’ll eat it. Love the fishies, respect the fishies. This rant is directed at a Japanese “fusion” place we tried out last week, and they really did know how to muck up otherwise nice pieces of fish. Stop it with the mayo already, sheesh.
Look how pretty those fillets are. They don’t need any mayo, do they? No butter either. They’re awesome naked. You will be too, if you eat more healthy grilled fish. See what I did there? It’s late, and I’m creepy.
Recipe serves 2 with a serving size of 3 small tacos each
For the Fish:
- 8 ounces fresh red snapper fillets or other mild fish (preferably wild, fresh caught)
- 1 tablespoon high smoke point oil, such as peanut
- Sprinkle of salt, smoked paprika and cayenne pepper
- 6 small yellow corn tortillas (I used Mission extra thin)
- 3/4 cup red cabbage (finely chopped)
- Fresh cilantro for garnish (chopped)
- 1 Juicy lemon or lime
- Salsa (Make your own homemade if you have the time! Recipe here)
- Preheat a grill pan (or non-stick skillet) to medium heat
- Season fish while pan is heating
- Brush the pan with the peanut oil
- Gently place the fish on the grill pan, and grill for 2 minutes on the first side
- Gently turn and cook for 1 minute on the second side
- My fillets were quite thin, about 1/4 inch. If yours are more on the thick side you may need to increase the cooking time by 30 seconds to 1 minute on each side
- Remove fish from pan, and tent with foil to keep warm while you prepare the toppings
- Cover tortillas with a damp paper towel, and gently heat in the microwave. 30 seconds, turn and cook for an additional 30 seconds
- Assemble tacos, with a fresh squeeze of lemon on the fish and enjoy. You made taco magic.
Look at those beauties. They’re fresh, and even if they weren’t “healthy food” I would still want to eat them. That’s always the goal with healthy food. You should want to eat it cause it’s yummy, not just virtuous.
I bought a new plate! Isn’t it cute? I have a problem with cute plates. I can almost always justify buying one. None of my plates match.
- Salsa Roja with Roasted Garlic and Peppers
- Tomatillo Salsa – Homemade Salsa Verde
- Lightened Up Enchiladas Verdes
- Tacos de Carnitas – Mexican Pulled Pork Tacos
- Skinny Coleslaw with Creamy Lime and Cilantro Dressing