Seared and baked fish combined with spicy purple cabbage slaw and avocado slices in a street taco size tortilla for a delicious and easy dinner.
How ’bout these tacos for a good Monday dinner or Taco Tuesday?!
The thing I love about tacos is how you can customize them so easily. Just grab your favorite ingredients and throw them in a tortilla and it’s bound to taste good! For real. I have really been trying to create some more interesting options for meatless Fridays during Lent so the no one even realizes there is no beef, chicken, or pork on the table for supper.
These tacos did just that on Friday! We loved them.
The slaw tossed in with the fish consisted of purple cabbage, olive oil, salt, lime juice, red onion, and jalapeño pepper. It gave the tacos an extra kick and the avocado added just what avocado always does…greatness!!
I mean I don’t even remember the last weekly grocery trip where I didn’t need avocados. They are always on stock at our house. My avo picking skills have really come a long way. There used to be a lot of sad days when those underripe avocados made it home with me.
The fish in this recipe is seasoned with:
- Ancho chile powder
- Garlic powder
- Cumin
- Salt
- Black pepper
Basic ingredients and that is all it takes for this fish to turn out soo tasty! It’s seared for one minute over the stove, flipped over and then baked at 400℉ for 8-10 minutes. That’s it. I just love how easy fish is to prepare and it’s packed with protein, healthy fats and flavor.
So who else has enjoyed actually bearing to be outside for longer than 5 minutes?! It’s amazing isn’t it. It’s really made a huge impact in the way I feel on a daily basis. I don’t feel trapped inside all day long and the kids have already been to the park 100 times or so it seems.
Just wait until June, just wait. I kinda get tired even thinking about it but I love it at the same time. We just have so much fun at the splash pads, pools, backyard you name it. It doesn’t matter where they are in the summer as long as they are outside for at least half of the day.
Hello sunscreen police, yes that’s me!
Okay okay back to the tacos. Puhlleease do yourself a favor and give these bad boys a try because they are 100% worth it. Didn’t even miss the fish fry.
Quick + Healthy Fish Tacos
Ingredients
- 3 white fish fillets, skin removed such as cod, halibut, pollock
- 1 tbsp olive oil
- flour tortillas
- 1 avocado, peeled, seeded and sliced
Fish Rub
- 1/2 tsp Ancho chile powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Cabbage Slaw
- 2 cups purple cabbage, shredded
- 2 tbsp olive oil
- 1 lime, juiced
- 1/4 tsp kosher salt
- 1/2 jalapeno, chopped seeded, ribs removed
- 1/2 cup red onion, chopped
Instructions
- Preheat oven to 400℉.
- Rinse fish and pat dry with paper towels. Combine fish rub ingredients in a small bowl and season fish with rub evenly on both sides of fish. Set aside
- Add all cabbage slaw ingredients to a medium bowl and stir to combine. Set aside.
- Heat olive oil over medium heat in a cast iron skillet or oven-proof pan. Add fish fillets to skillet and sear one minute and then remove from heat. Flip fish fillets over and bake for 8-10 minutes or until fish flakes easily when cut into.
- Flake fish into large chunks and add to tortillas along with cabbage slaw and avocado slices. Serve warm and enjoy!
More Great Healthy Recipes
Baked Tuna Steaks with Lemon & Sage
Easy Skillet Migas
Best Ground Turkey Runzas with Cheese
