Nothing is better on a humid summer afternoon than serving up a cold Skinnygirl margarita and my very favorite homegrown, homemade fish taco recipe. The great thing about this recipe is that it is so simple. If you buy high quality, fresh ingredients you can let those flavors do the work as opposed to spoiling it by overly spicing it up. Because it’s so simple you can feel confident to experiment using different ingredients and cooking methods.
The Best Fish Tacos
- 1/2 fillet of cod per person
- Olive oil
- Salt and pepper to taste
- Corn tortillas
Yogurt sauce
- Fat-free Greek yogurt (I prefer Fage)
- Fresh lime juice
- Salt and pepper to taste
1. Brush both sides of your cod with olive oil and add salt and pepper to taste.
2. Add to a grill pan over medium heat and cook on both sides until done.
3. While the fish is cooking, heat the corn tortillas one by one in a pan over medium heat until just lightly browned (be careful not to let them burn!)
4. Mix ingredients in the yogurt sauce, spread on corn tortillas, add fish and any additional ingredients.
Optional ingredients for your taco bar:
- Avocados (delicious, creamy and filling)
- Cheese
- Corn
- Cabbage (great fresh crunch)
- Chopped tomatoes
- Cilantro
Spicy Baked Variation
If you prefer fried fish in your taco, there is a great healthier work around to give you that deliciously spicy, crunchy taste and texture without the fat and calories. I coat the cod in an egg mixture and dip in panko bread crumbs. Bake in the over at 375 until fully cooked and sizzling.
Photo by: yurmahbude
