Tuesday is awesome in our homes because it makes the “what’s for dinner??” question easy- tacos! These fish tacos are lean, full of protein, and low calorie enough to leave room for tortillas and shh.. beer! You could also lose the tortilla and make a big taco bowl. Take the time to make the marinated onions – they are well worth it, as is the fresh pepper salsa if you have time. If not, store bought does in a pinch. Big thanks to our Shred and Sparkle friend and client Kelley for the salsa recipe inspiration!
Makes enough for 5-6 2 taco servings
Prep time 30 min, total cooking time 1 hour
- About 1 pound of white fish such as cod, mahi mahi, or snapper
- 1 bag shredded cabbage or coleslaw mix
- 1 Corona light beer
- Olive oil
- Dried oregano
- Chili powder
- 1-2 jalepenos, finely chopped
- 3 limes
- 1 red onion, half sliced thinly, the other half chopped finely
- 1 C rice wine vinegar
- 1 red bell pepper, chopped
- 1/2 can crushed pineapple (save the rest for smoothies)
- Salt and pepper
- Corn or flour tortillas. We really love the fresh, raw, refrigerated ones from Tortilla Land that you cook on a skillet. They are taqueria quality!
Accompaniments: Sliced avocado, light sour cream, limes, taco sauce, cilantro, black beans
For the onions:
Cover sliced onions with rice wine vinegar and let sit for at least 30 minutes on the counter or up to a month in the fridge.
For the fish:
- Rinse and dry fillets, place in a bowl, pour in 1/2 bottle of beer.
- Drink the other half of the beer.
- In a small bowl mix 2 T olive oil, 1/2 chopped jalepeno, 1 t oregano, 1 t chili powder, the zest of one lime, and 1 t each salt and pepper then add to the fish. Turn fish to coat and let sit while you prepare the rest of the ingredients, 10- 20 min. Room temp is fine.
- When ready to cook, add the fish and the marinade to a hot skillet (we used cast iron on our outside grill so the house didn’t stink, but any pan will do). Cook a couple minutes (depending on thickness) on each side till fish flakes, then remove with the remaining marinade in the pan to a platter and flake with a fork.
For the salsa:
- In a bowl combine chopped onion, the remaining jalepeno, red pepper, and pineapple.
- Add the juice of 1-2 limes and their zest, season to taste with salt and pepper, adding additional jalepeno and chopped cilantro if desired.
Assemble your taco bar and enjoy! Remember, the coleslaw, onions, and salsa are practically calorie free, so load up!
We spread a little sour cream on the tortilla, then added fish, cabbage, coleslaw, onions, a few black beans, some avocado, taco sauce, and a squeeze of lime.