30-Minute Fish Tacos
I recently had an incredible Ahi tuna taco that inspired our dinner tonight. This week we were in search of a meatless, dairy-free entree and I was still craving those spice-filled Mexican flavors. After tinkering around in my kitchen, I'm happy to say that even the pickiest family members applauded! Start to finish, this meal takes only 30 minutes to make and that included vegetable preparation and fish marinade time. That's less time than it takes for a pizza delivery and a whole lot healthier! There are so many substitutions that can be made to accommodate your own personal tastes (like swapping Greek yogurt for the mayo, shrimp for the Haddock and adding cayenne pepper for a kick), but this recipe is a great starting point for your next family-favorite meal.
Don't be put off by the lengthy ingredient list... I assure you, most you will have on hand. The recipe is made up of three components: the fish & marinade, the lettuce & cilantro "slaw" and the dressings. Feel free to take shortcuts and make it as easy on yourself as possible. As long as the flavor is there, it doesn't matter how many bowls were used. For instance, use sliced avocado drizzled in fresh lime juice instead of the avocado crema. In a pinch, just a squeeze of Sriracha will give you some heat instead of the sweet chili red sauce (but I promise you'll be missing out!) Slaw is typically made with cabbage, but all I had on hand was fresh iceburg, so it had to do. It was cold and crunchy and that made it perfect! The only (slightly more) involved part would be the marinade. It's just a handful of yummy spices, whisked together with canola oil and lime juice before being smeared all over the fish. That's it, really!
So preheat the oven, set your timer and start chopping. You're about to really enjoy yourself!
- 2 pounds (any variety) white fish* fillets, skin removed
- 1 lime, zested and juiced
- 1/4 cup canola (or vegetable) oil
- 1 Tablespoon smoked paprika
- 1 Tablespoon cumin
- 2 teaspoons ground corriander
- 1 teaspoon onion powder
- 2 garlic cloves, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 16 (6-inch) flour tortillas (warmed or lightly grilled)
- green onion slices (for garnish, if desired)
- 1 ripe avocado
- 1 lime, cut in half
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 1/2 head lettuce (or cabbage), thinly sliced into strips
- 1/3 cup fresh cilantro, chopped
- 2 cloves garlic, finely minced
Sweet Chili Red Sauce
- 2 Tablespoons Sriracha
- 2 Tablespoons Sweet Thai Chili Sauce
- 2 teaspoons rice wine vinegar
Preheat the oven to 425 F. Line a large baking sheet with foil and set aside. In a medium bowl, whisk together the spices, garlic, lime juice and oil. Smear half the marinade on the foil lined baking sheet and lay the fish on top. Then spoon the remaining marinade over the fish, covering as much of its surface as you can. Set aside for 10-15 minutes before placing into the oven. When ready, let it bake for 10 minutes. The center should look opaque white and separate easily when flaked with a fork. Be careful not to overcook, or it will get dried out.
In a ramekin, mix together the red sauce ingredients, set aside. In a small bowl, mash up the avocado with a fork and whisk in the juice of one half of the lime, mayonnaise and salt, mixing until it's lightly whipped. Set in the refrigerator until ready to serve. Prepare the slaw vegetables and toss together in a medium bowl. Set aside until ready to serve as well. Assemble the tacos by spreading some crema on the tortilla, add a layer of slaw, then fish, topped with a drizzle of red sauce. Garnish with green onion slices and lime slice (from remaining 1/2 lime).
Yield: approximately 15-16 tacos