I got back from California almost a week ago and the hardest thing to readjust to was not the New England cold but instead, the lack of quality fish tacos. So, with the help of a friend, I decided to make my own. Fish tacos are incredibly easy to make (especially if you’re not making your own salsa, like we did) and refreshing. They can also be as healthy as you want them to be with plenty of flavor. Enjoy!
What You’ll Need:For the salsa
- 3 tablespoons finely chopped onion
- 2 small cloves garlic, minced
- 3 large ripe tomatoes, peeled and seeds removed, chopped
- 2 hot chile peppers, Serrano or Jalapeno, finely chopped
- 2 to 3 tablespoons minced cilantro
- 1 1/2 to 2 tablespoons lime juice
- salt and pepper
- Fish of your choice! My friend and I bought this breaded vegan fish at Whole Foods, super simple, just had to put it in the oven for 15 minutes
- However many corn/flour tortilla your heart desires
- 1 head of cabbage
- 1 cup mayonnaise
- 1/4 cup milk
- 4 tablespoons lemon juice
- 1 teaspoon garlic salt
That seems like a lot but it’s all pretty basic I promise.
1.) Make the salsa first by simply mixing all the ingredients together. Basic. I told you.
2.) Put your fish in the oven, bake for fifteen minutes.
3.) Prepare your tortillas! Pro-tip: place them in tin foil and put in oven on 350 for 5 minutes.
4.) Place shredded cabbage on tortilla, top with fish, salsa, and sauce.
5.) That’s it. You’re done. Enjoy!
Side-note: This dish goes incredibly well with frozen margaritas, I made them myself for the first time and so long as you have tequila, margarita mix, ice, and a blender, you can do it too.