If your family members aren’t fish fans, substitute 1 lb. ground turkey or beef, sauteed with taco seasoning.
And a note about the “salsa”–it makes a tangy, fresh-tasting stand-alone side dish for summer picnics and barbecues. 5 simple ingredients stir together to make a delicious salad. Or is it a salsa? You decide.
Fish tacosCourse: MainDifficulty: Easy
The ‘salsa’ makes a great, stand-alone salad side dish for grilled meats or summer picnics.
3 5-6 oz. fish fillets (I use Costco’s frozen mahi fillets, thawed)
1 Tbs. melted butter
1 Tbs. Cajun or blackening seasoning (I like Cajun’s Choice Blackened Seasoning)
8 soft taco shells (2 per serving)
1 cup frozen corn kernels, thawed
1 can black beans, drained and rinsed
2/3 cup bottled salsa
juice of one lime
1/2 cup chopped fresh cilantro
Toppings: shredded cheddar cheese, sour cream, lettuce/mixed greens
- Make the “salsa”: in a medium bowl, stir together black beans, corn, bottled salsa, lime juice and chopped cilantro; set aside
- Wrap tortillas in aluminum foil and heat in 350 degree oven for 10 minutes, or until warm.
- Preheat grill pan or frying pan over medium-high heat.
- Pat dry the fish fillets with paper towels. Brush each fillet, both sides, with melted butter.
- Sprinkle Cajun seasoning on both sides of fillets.
- Place fillets in pre-heated pan and cook until ‘blackened,’ about 2 minutes per side.
- Remove fillets from pan to a plate and slice/cube.
- When ready to serve, let each person create their own tacos, topping shells with sliced fish, salsa, greens/lettuce, shredded cheese, and sour cream.