Fish Tacos

smulanax

October 4th is National Taco Day!

We ordered fish tacos from the caterer for our wedding reception. This recipe is similar.

Fish Tacos

  • Servings: 6
  • Difficulty: medium
  • Print

Fish Seasoning

  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 clove garlic
  • 2 tablespoons butter

Fish

  • 1 lb. (about 3 fillets) fresh fish (tilapia is good, orange roughy is great)

Taco Filling

  • 1-1/2 cups (about 3 oz.) chopped fresh baby spinach
  • 1/2 of a red bell pepper, diced
  • 3 tablespoons ranch dressing
  • 2 tablespoons sweet yogurt (like Go-Gurt strawberry-kiwi)
  • 1/4 lime, squeezed
  • 4 tablespoons chunky salsa

Wrap it up

  • 6 soft-taco sized flour/corn tortillas

Directions

Heat oven to 450°. On stove top, sauté cumin, chili powder, pepper, and garlic in the butter. Rinse fish with water and pat dry with a paper towel. Place fish in a casserole dish. Drizzle butter mixture over fish. Bake the fish (uncovered) for 6-8 minutes. Combine spinach, dressing, yogurt, lime and salsa in a mixing bowl. Crumble the baked fish in with the spinach mixture. Lightly toast each side of the tortillas in a cast-iron skillet on the stove top. Fill and enjoy!

Makes 6 fish tacos.

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