This summer, I got into a food rut. It was hot and I wasn’t interested in cooking. If I was living alone, this would be a-okay because girls can live on dinners of cereal and wine. Apparently boys can’t so I looked for some easy recipes to cook while not melting in a hot kitchen. This fish taco recipe from Whole Foods fit the bill perfectly – easy, quick and delicious! It was a winner so now we’re in a food rut of making these all of the time.
I pretty much follow the recipe with the following minor exceptions: I use the frozen filets from whatever grocery store I’ve been to recently, I cook 3 instead of 2, we top with a mango salsa from our local grocery store that is really yummy (instead of the chopped tomato) and I don’t include the chopped green onions. The fish is so light and fresh and the green onions tend to overpower the meal. I hope you enjoy!
2 packages frozen responsibly farmed tilapia fillets, thawed
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice
8 blue or yellow corn taco shells
2 cups shredded lettuce
1 large tomato, chopped
2 green onions, thinly sliced
1/2 cup shredded Monterey Jack cheese
Preheat oven to 425°F. Arrange fish in a single layer on a baking sheet lined with parchment paper. In a small bowl, mix cumin, salt and cayenne, if using. Sprinkle evenly over both sides of fish. Bake until golden brown and flesh begins to flake, 9 to 11 minutes. Transfer fish to a medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.