Thursday, May 31, 2012

Fish Tacos

I have been trying really really hard to keep a lot more fruits and veggies in our house, and less boxed processed's definitely a challenge since my husband likes to have things on hand that he can just grab and eat that aren't fruit.
So far though, it's been going pretty good- I've been experimenting and have come up with some really yummy, filling and even vegan meals! Obviously this isn't vegan, but it is super healthy and one of our favorites.
It's perfect for a light dinner, and bursting with flavor...your mouth will be so happy! I usually keep it simple and just make some oven roasted potato wedges on the side. It's perfect.

Fish Tacos
  • Salsa:
  • 3 Peaches, diced
  • 2 Mangos, diced
  • 2 Tbsp. Fresh Cilantro (or 1-2 Tsp. dried)
  • 1 T. Lime Juice
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Chili Powder
  • 1/2 Tsp. Red Pepper Flakes
  • 1 Jalapeno Pepper, seeded and finely chopped
  • 4 Large Strawberries (optional)

  • 1 Lb. Fish (Salmon is best)
  • For Breadcrumbs:
  • 1/2 Bread Crumbs (homemade is best)
  • 1/2 tsp. Salt
  • 1/4 tsp. Chili Powder
  • 8, 6" Taco shells (soft or hard, I made my own- So easy!)
Combine all salsa ingredients, and let the flavors mingle and marinate in a covered bowl for at least 1 hour, but the longer the better!
To prepare the fish, cut into 2-3 inch strips.
Combine the breadcrumbs, salt and chili powder. 
Add fish, tossing to coat.
Place fish in a single layer on a baking sheet coated with cooking spray, at 375 for 10-12 minutes.

Serve Salsa with fish in prepared taco shells! 


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