If I could think of the perfect well-rounded meal that includes lots of colour, flavour, health, fun, and overall deliciousness, this would be it.
Fish tacos are the perfect way to get in a whole bunch of different nutrients through the toppings, protein from your fish, fats from the cheese and avocado, and carbs from the tortilla… A perfect balance of the iconic trio that we need to thrive in this life!
My go-to protein for these tacos are haddock since we often have this on hand, but you can use any white fish of choice or shrimp! Shrimp is also iconic and I highly recommend trying it out.
Serious topic: toppings
Toppings can make or break this meal, because without them, well it would be super boring obviously. The toppings I include are my favourite, but if your mind is thinking of something else and you really wanna try it. Do it, you are in charge of your own happiness my friend.
In terms of the shell that holds all of this goodness; my fave is corn tortilla shells, they have an extra hint of flavour that I adore. But if you’re a flour tortilla stan, I’m definitely not gonna rain on your parade.
Take this guide to build the ultimate fish tacos that you will most definitely be adding into your weekly rotation. Have fun with it, cause food is fun. That’s all from me! Enjoy:)
Add More to elevate your experience
Here are a couple other toppings that you can add to make the taco experience truly one to remember!
Peach Summer salsa (I also do this recipe with mango or pineapple)
Next Level Fish Taco Recipe
Serves: 4 Prep time: 15 minutes cook time: 10 minutes
For the fish
- 1 pound haddock
- 2 tsp each: cumin, paprika, salt
- 1 tsp each: pepper, garlic powder
- juice of a lime
- 1 tbsp olive oil
- more salt to taste
For the tacos
- Shredded cabbage (my fave is red)
- 1 avocado, cubed
- 1 mango, chopped
- 1-2 cups corn, charred in skillet
- pickled red onion
- optional: finely diced bell pepper, chopped tomato
- yogurt sauce: mix 1/4 c greek yogurt, 2 tsp cumin, salt to taste, squeeze of lime juice
- Optional for topping: feta, cilantro, salsa, jalapenos
- Corn or flour tortilla shells of choice
- Prepare all of your taco toppings first, as the fish only takes a quick 7-10 minutes in the pan!
- Char corn in skillet until brown as if cooked on the BBQ. (Sometimes it will pop/smell a little burnt… Do not fear, this makes it all the more delicious)
- Shred cabbage, chop mango, avocado, bell pepper, tomatoes and all other toppings you may use from the list above. (If making pickled red onion as you should, I have a quick recipe I love to use as a guide. Then I can keep these in the fridge for a couple of weeks.
- Heat a large skillet (cast iron if you have it) to medium-high heat.
- Lay all of the fish out on paper towel and pat to dry.
- Squeeze juice of half a lime over the fish and sprinkle all seasoning overtop.
- Once hot add one tablespoon of oil of choice to the pan and add fish.
- As the fish cooks start to toss and break apart the fish similarly as you would do for scrambeled eggs. (If using a cast iron skillet the fish may stick a little. Simply scrape it from the bottom as your go, this gives it a nice bit of crisp in the tacos!)
- The fish should take anywhere from 7-10 minutes. (it should not take long as the pieces will be broken apart and small!)
- Prepare tortillas for serving my warming in the microwave or warming in a pan for a minute per side. (This is a little extra work but totally worth it if you are up for the task)
- Turn the heat down on the fish and squeeze some additional lime juice and a couple sprinkles of salt and pepper to taste.
- Serve your fish in your tortilla shell and top that baby as much as possible.
- Enjoy this ridiculously easy, nutritious, and delicious meal. You are welcome my friend:)