Fish tacos are one of my all time favorite meals. I first fell in love with them long, long ago at a pool side cabana bar located on a tropical isle somewhere far, far away.
My mouth waters over the thought of the light and crispy fish buried beneath fresh pico de gallo, wrapped neatly in a toasted flour tortilla.
Such a delicious memory.
Recently, when trying to decide what to fix for dinner…wanting something healthy and quick…I had a craving for fish tacos. I had just left the gym after a really long day at work so the idea of dining out was NOT an option. So I made a quick stop at the grocery and created my own.
This isn’t a formal recipe but I thought I would share anyway….just in case you share my love of fish tacos.
Fish fillets – Tilapia or Cod. (Cod was used here. I buy wild caught rather than farm raised when possible.)
Panko bread crumbs – approximately 1 cup
Mrs. Dash Salt-free Fiesta Lime Seasoning – 1-2 Tbsp.
Pico de Gallo – recipe below or buy fresh in the produce section
Olive Oil – 1 Tbsp
Tortillas – Rice or whole wheat. This time I used whole wheat…that was what I had on hand.
Rinse the fish fillets and pat dry.
Mix the panko and lime seasoning in a bowl. The seasoning measurements aren’t exact. I prefer more. You may prefer less. Get the idea?
Squeeze the juice from half a lime over the fish then coat with the panko mixture.
Heat the oil in a non-stick skillet over medium high heat.
Add the fish fillets to the pan. Cook until brown on each side. (3-4 minutes per side depending on the thickness of the fish.)
While the fish is cooking prepare the pico…
and slice a lime.
Heat my tortillas in a pan very lightly coated with olive oil. This only takes a minute or so per side.
Assemble the tacos by placing one fish filet on a warm tortilla and cover with a hearty serving of pico de gallo. Squeeze lime juice over the top. Wrap and serve.
Recipe for pico de gallo (courtesy of Food.com)
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1/2 cup cilantro leaf, chopped (or more to taste!)
2 -3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
Combine all ingredients; cover and refrigerate for at least an hour.
Note: The homemade pico is best if made ahead and served the same day. But…I don’t have time nor the desire to wait an hour to eat dinner. If you have the opportunity to prepare it ahead of time, it really is better. The flavors have time to meld. However, don’t let time constraints keep you from preparing this meal. It is super quick and super delicious with made-in-the-moment pico or a store bought variety.
and I would love for you to…
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