Fish Tacos


Fish tacos are SUPER popular in Minnesota. You can get them at more or less all summer food events and all Mexican restaurants. Unfortunately most places batter and fry the fish and top the tacos with a creamy chipotle sauce. Don’t get me wrong, those fish tacos are delicious. They’re just not super-healthy and they’re not as easy to make as a basic fish taco. I’m not sure about their popularity in other states but we have a lot of lakes and a lot of fish here so it’s not surprising that you can get fish tacos at the Farmer’s Market.

Fresh Pico de Gallo

My recipe for fish tacos is awesome (if I do say so myself) and super-quick to make. Also, they’re cheeeeeeeeeeap which means fish tacos are eaten at Wee house at least once every ten days.

Here’s what you need for fish tacos for two made with pico de gallo:

1 7oz fish filet (mahi mahi is the best!) I buy the frozen kind from Target. 1 filet makes 4 tacos.
Shredded cheese
1 tomato
1 red onion
1 bunch of cilantro
2 limes
4 soft taco shells
sour cream or plain greek yogurt
hot sauce
1 red bell pepper** optional

*refried beans make a good side dish.

Here’s what to do:

Toss your frozen filet into a skillet sprayed with non-stick spray.
Chop up your tomato, red onion and cilantro. Toss with the juice from one lime. (Red peppers optional)
Flip the filet until it’s mostly cooked.
Once the fish is cooked, shred the filet with your spatula. Season with the juice of the other lime, garlic, cumin, and cayenne.
Now you’re done. Build your tacos.

Taco shell–shredded cheese–fish–pico–hot sauce–greek yogurt

Enjoy with refried beans. YUM!


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