Fish Tacos!

Hola, friends. I’ve ignored you, it’s true. And my excuses are flimsy and unsatisfying and I really just won’t bother. What’s the opposite of my excuses? These fish tacos.

Simple. Delicious. Adaptable. Crowd-pleasing.

Fish Tacos

Some people don’t dabble in Mexican food at home. I mean, this authentic spread looks completely awesome, but it starts with “12 hours before you start cooking”. On the other side, there’s the Taco Bell meal kit (do those still exist?) in the grocery. If these were the only options, I’d just go for the delicious $1.50 tacos down the street every time.

Alternatively, these fish tacos spice up a weeknight or party hearty on the weekend. Fish is prepped in 5 minutes, baked for just long enough to make a side (and marg), and are super flavorful! I hope you enjoy these light, fresh, delish tacos on a summer evening soon!

Fish Tacos

Fish Tacos

Fish Tacos
Originally seen on: Cup of Jo

Servings: 3-4

Time: 30 minutes (ish)

Ingredients:
1 lb tilapia, sliced
1 egg, whisked
1 cup panko
1 tsp paprika
1/2 tsp thyme
1/2 tsp oregano (it’s not just for Italian food)
pinch cayenne
1/2 tsp salt
2 tbsp canola oil

4 corn tortillas (the larger taco ones)

Extras: queso fresco, salsa, avocado/guac, tomatoes, sour cream, lime, cilantro, whatever! The fish is so flavorful, you really don’t need too many toppings for these. The recipe linked above has a recipe for a slaw. I like the slaw OK, but still searching for a better one to pair with this.

1. Preheat oven to 425.
2. Rinse and pat dry the tilapia with paper towels. Slice into 1-2 inch pieces.
3. Whisk the egg in a bowl large enough to hold the sliced fish. Add the fish and stir to coat.
4. Mix panko, paprika, thyme, oregano, cayenne, and salt in a gallon size Ziploc bag. Add egg-coated fish to the Ziploc bag. Make sure you really zip it up and shake to coat the fish.
5. Cover a baking sheet or 9 * 13 in aluminum foil. Place fish on the sheet and bake for 12-15 min.
6. While fish is cooking, prep your toppings, lightly fry the shells in a shimmer of canola oil.
7. Assemble and enjoy!

* These leftovers aren’t my favorite, the fish is best fresh from the oven.

1 Comments

  1. These look so yummy!!! Gonna have to try this soon. Love the pictures:))

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