Fish Tacos

I don't want to jinx it but I think its safe to say that the good weather is fast approaching.  Which means get togethers, bbq's and pool parties!  

Having guests over for me is always fun...but with three little ones it can get time consuming and by the time my guests arrive I just want to have a glass of wine...not entertain. 

Thats where these recipes come in handy.  Not everyone can say they looovvvee fish taco's but with this recipe I cook up a few chicken breasts or you can even grab an already cooked chicken from the grocery store.  So, while the adults enjoy these taco's, so are the kids....but with chicken!

Its super easy, a great make ahead meal and for me one of my favourites to serve up family style...

makes 6-8 Fish Taco's

6-8 Soft Tortilla's
2 medium white fish fillets (I have used mahi mahi, cod, halibut or even tilapia)
2 Limes
2 tablespoons oil
1 cup shredded purple cabbage
1/4 cup chopped Cilantro
1/2 Avocado, sliced thinly
1/2 mango, peeled and thinly sliced
1 tsp Turmeric
1 tsp Paprika
1/2 tsp Cayenne Pepper
1 tsp Salt
1/2 tsp Pepper

~Cut the fish into bite size pieces and place in a bowl
~Squeeze the juice of half a lime over it and add all the spices and salt and pepper
~Mix until the fish is all evenly coated and place in the fridge while preparing the remainder of the recipe
~Shred the purple cabbage and set aside
~In a medium skillet, heat the oil
~Sear the fish, it will take 2-3 minutes (depending on the size of the pieces), place in a bowl and set aside and start building up your taco!
~you can choose to make all the taco's for your friends and family, but I find it fun to serve this recipe family style too!
~Slice the remaining lime into wedges, slice the avocado and the mango and place a few sprigs of Cilantro aside for your guests

Sour Cream and Lime Sauce

~1/2 cup sour cream
~juice from 1 lime
~2 tablespoons of finely chopped cilantro
~1 tsp Salt
~1 tsp pepper

~In a bowl, combine all the above ingredients and let sit in the fridge until ready to serve


This recipe is a great make ahead and can be served cold.  For the kids, you can keep the recipe the same, just take out the Cayenne pepper and instead of fish use chicken!


Natalie