Fish Tacos
Quick and simple fish tacos
Servings: 2
Ingredients
For the fish:
- 1 lbs white fish cod is best, but any white fish works. Whatever is on sale that day will work
- 1/2 cup arrowroot flour or whole wheat flour
- 1 tbsp taco seasoning (see link to my recipe below)
- 1/2 tsp salt
- 3 tbsp olive oil
- 1/2 lime
- Boston lettuce leaves (or corn tortillas)
For the pico de gallo:
- 1 medium tomato
- 3 stalks green onion
- 1/2 jalapeño
- 1/4 cup cilantro
- 1 tbsp lime juice
- Pinch of salt
Instructions
For the fish:
- Chop the fish into bite sized pieces.
- In a large bowl mix the flour taco seasoning and salt. Coat the fish in the flour mixture. (There will be leftover flour that you will just have to toss when you're done).
- Heat a large fry pan with the olive oil.
- Fry the fish in batches. A couple of minutes per side till golden and firm.
For the pico de gallo:
- Finely dice the tomatoes, onion and jalapeño (de-seeded of course, unless you like things spicy!).
- Chop the cilantro and mix with the other veggies.
- Add the lime juice and salt and give it a stir.
Notes
To serve: Either heat corn tortillas or separate the leaves of the Boston lettuce and layer with a few pieces of fish and a large spoonful of the Pico. Roll and eat! The fish and Pico are also great topped over a large bowl of spring mix with a drizzle of lime juice.
Here is the link to my taco seasoning recipe
Here is the link to my taco seasoning recipe