Daniel's birthday was yesterday and I made Fish Tacos for dinner. We hadn't made them before, but they turned out great! He loved them and we'll be having them again soon!
Here's the recipe:
Fish fillets - (We use tilapia) 1 fillet will make 2 tacos
Crunchy Corn Salsa
The Spicy Slaw recipe and the Crunchy Corn Salsa recipe make enough for approximately 6 to 8 tacos.
Coat fillets with olive oil then sprinkle generously with lime pepper. You can bake the fillets at 350 degrees for 20 to 30 minutes or grill them for 3 to 5 minutes each side.
For Spicy Slaw:
1 small package of coleslaw mix
1/2 Cup of mayo or salad dressing (Miracle Whip)
1 Packet of Taco Seasoning mix
Combine 1/2 cup of mayo with the packet of taco seasoning mix, toss in coleslaw until it's covered with dressing and seasoning mix.
I know it sounds weird, but it tastes great!
For Crunchy Corn Salsa:
1 can of corn, drained
1/2 cup diced onion
1/2 cup diced red bell pepper
1 cup of cilantro leaves, finely chopped
1 cup peeled, chopped jicama
1 lime, juiced
Combine corn, onion, bell pepper, jicama and cilantro leaves in bowl. Sprinkle lime juice over all and toss.
Use two warmed corn tortillas for each taco. If you use only one, they have a tendancy to break apart and leak. Add fish (1/2 fillet per taco) to tortillas, layer in the Spicy Slaw and add the Crunchy Corn Salsa.
Sour cream or avacado slices on the side make a great addition on the side or in the taco.
The Crunchy Corn Salsa is also good on the side as well.