Fish Tacos

It’s been feeling like spring for awhile here in south Texas…but let’s be honest it’s pretty much felt like spring all winter long 🙂 Still…when March hits I start getting that itch to sit outside, drink a beer and eat fish tacos.  Anyone else?  Anyone?

I made these this week and I can honestly say they were better than any fish tacos I’ve had out before…so there will be a lot of deck sitting, beer drinking, fish taco eating time in my future!

fish taco picture


Share this!Share on FacebookPin on PinterestShare on YummlyShare on Google+Tweet about this on TwitterEmail this to someone
Fish Tacos
Print Recipe
An easy, delicious and light summer meal.
Servings Prep Time
6 tacos 10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Servings Prep Time
6 tacos 10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Fish Tacos
Print Recipe
An easy, delicious and light summer meal.
Servings Prep Time
6 tacos 10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Servings Prep Time
6 tacos 10 minutes
Cook Time Passive Time
6 minutes 30 minutes
Ingredients
Servings: tacos
Instructions
  1. Whisk together marinade ingredients: canola oil, chile powder, cumin, oregano, lime, cilantro
  2. Marinate red snapper for 30 minutes
  3. Thinly slice red onions and cover with red wine vinegar; marinate for 30 minutes (or longer)
  4. While everything is marinating, prep your toppings (we did diced tomato, shredded cabbage, cilantro, lime juice, pickled red onion, avocado slices).
  5. Heat pan to medium high - cook fish for 4 minutes on one side and 2 minutes on the other.
  6. Heat up tortillas in oven for a few minutes and top with fish, shredded cabbage, diced tomato, cilantro, lime juice, avocado slices and pickled red onion.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge