Fish Tacos

When did Taco Tuesday become a thing? Do any of us really know? I feel like growing up, Taco Tuesday was always this cheeky thing but it wasn’t until I worked above a taco shop (yes it was miserable, because it constantly smelled delicious) that I realized the popularity behind Taco Tuesday.

Don’t worry, I’m here for it. I love food, and tacos are one of the best inventions of all time as far as I’m concerned. It’s like every single culture has a way to shove yummy ingredients into a compartment for easy and delightful eating. Think about it…tacos, calzones, potstickers, dumplings, sandwiches, ravioli, and I’m not even coming close to naming all of the options.

Talk about an efficient way to shovel food into your mouth though. Am I right or am I right?

This quest for a delightful taco led me to this quest for a delightful fish taco. But here’s the catch: I didn’t want a fish taco that would have fried fish, I wanted the fish baked AND I didn’t want the baking aspect of it to impact the texture. A lot of the time when we fry fish, it maintains that amazing flakiness, but when you bake it, the longer exposure to heat can cause that flakiness to disappear. In addition to that, I wanted coleslaw in my taco, but not basic mayo ridden coleslaw. Something with a kick and brightness to counteract the fish.

I promise I’m not high maintenance. I just approach new recipes with a thoughtfulness of what I’m going to make so I’m not wasting my own time.

The best part about this one, besides the easy prep, was really the easy grocery shopping. I was able to get everything in one place and I didn’t have to spend a crap load of time prepping ALL the things.

Hint: that’s why this is an amazing weeknight meal. Fast, easy, and delicious.

fish tacos

Prep time: 15 minutes

Cook time: 20-30 minutes

Serves: 3 to 4 people

Fish Tacos

2 Trader Joe’s frozen tilapia fillets, defrosted

2 tablespoons of taco seasoning

1 tablespoon of olive oil

Tortillas for serving

Spicy Coleslaw

1 package of coleslaw mix, discard the dressing packet

1 tablespoon of Sriracha

1 tablespoon of white vinegar

1 tsp of white sugar

1/4 cup chopped cilantro

Grab a medium sized bowl, add in all of your coleslaw ingredients, toss until well combined. Cover and put in your fridge for later.

Preheat your oven to 375 degrees and spray a medium cookie sheet with non-stick spray. Place the fish fillets on the sheet, cover with the olive oil and the taco seasoning, spreading it around until it is evenly distributed. Cook for 20 to 30 minutes or until baked.

Once it’s done, dice the fish up, warm up your tortillas and assemble your tacos with the fish and your coleslaw. Enjoy!