1. Easy Meals - No Oven
  2. Fish Tacos

Fish Tacos

When creating meals plans each week, I have a few go-to recipes that always satisfy and are easy to throw together. Fish tacos or tacos of any kind usually find their way into the dinner rotation at least every other week.

Fish Tacos – Easy Recipe to Zip Up Dinnertime

We love tacos and in order to keep them from becoming too routine, I like to switch up between Beef Tacos and Fish Tacos.

Fish Tacos

Ready in 30 minutes
Serves  2 people

The original beef tacos that we grew up with as kids were pretty basic.

Beef, corn shell, lettuce, tomato, grated cheese, and salsa, and while I still have this as a stand by, I love a flour tortilla or even better, these Ole Mexican Tortillas.  They are higher in fiber and lower in carbs and they taste great!

For my fish tacos, I also like to cook the fish (usually cod or Mahi) and shrimp in Penzey Spices Rojo Taco Seasoning.

The perfect amount of spice and heat, not overbearing at all.

Super Simple Fish Tacos

 

For Two People

  • I defrost 2 pieces of cod and 3 shrimp (we love these shrimp and can get them at Harris Teeter for $19.95 on sale or you can save some money and buy in bulk and save about $3 per pound. 
  • Argentine-Red-Shrimp You will have to peel and devein if you purchased the argentine shrimp or you can purchase shrimp already cleaned.
  • Make sure to pat the cod dry with paper towels before cooking.  Once the shrimp and fish are defrosted and prepared, use 2 tablespoons of the Penzeys Rojo Taco Seasoning and brush over fish and shrimp. Let sit while you prepare your sides.
  • Make your quick slaw and guacamole first as the fish and shrimp only take a few minutes to cook. If you are using soft tortillas, place them in a warmer. I love my Tortilla Warmer from Pampered Chef.
  • If you are using soft tortillas, place them in a warmer. I love my Tortilla Warmer from Pampered Chef. It heats the tortillas in the microwave and keeps them warm through dinner. You can also use it to warm frozen pancakes, flatbreads, pita, and dinner rolls. Plus, it is machine washable.
  • You can cook the fish either on the grill or in a small pan. If using the grill, make sure to use a grill pan like AQUEENLY-Grill-Basket so your yummy fish or shrimp don’t end up falling through the grates. If you prefer to cook on the stove, a pan like this Nonstick Fry Pan is my choice. This is my go-to for eggs as well.
  • Whether cooking on the grill or the pan, place the fish on first for 3-4 minutes. When you turn the fish over, add the shrimp. These will only take a couple of minutes on each side to cook and depending on the thickness of your cod, everything should be done at the same time.
  • As a side dish, I always have red and green cabbage in the fridge to whip up a quick slaw for the fish tacos and of course, guacamole.
Fish Tacos

Quick Slaw

  1. In a bowl, mix ¼ cup mayo and 1 tablespoon sriracha
  2. And a pinch of salt, I prefer Diamond Crystal
  3. Add 1 cup each of chopped green and red cabbage
  4. Toss

Yes, this is my go-to slaw on a weeknight. Simple, yet full of flavor.

Cole Slaw

Guacamole

I used to have a specific recipe for guacamole but now I toss in whatever I have on hand to bump up the veggie factor.

  1. 1 Avocado
  2. Juice of ¼ lime
  3. 1 teaspoon salt
  4. 1 jalapeno, seeded and chopped
  5. 1 clove garlic, minced (my favorite garlic press keeps my fingers from wreaking of garlic)
  6. 1 tablespoon red onion, diced
  7. 1 Tablespoon salsa

Add-ins to bump up the veggie factor:

  • Grape tomatoes or Campari
  • Red, Yellow, or Orange Bell Pepper
Guacamole Recipe

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