Fish Tacos

In anticipation of Cinco de Mayo next week, I wanted to recreate one of my favorite Taco recipes, which is not made using Ground Beef or Ground Turkey but instead with fish.

As you know, we don’t eat a lot of red meat and most people make Tacos using beef or pork which is definitely a non-starter in my kitchen.

Some of you may remember this recipe as it’s a repost from DeDivahDeals as evidenced by the watermarks on the picture, however, I hope that you will comment and share it again with your followers from DelBlogger.

Fresh salmon is a staple in our house but using frozen Tilapia turned out to be a great ingredient for this weekend meal made for hubby and my son.

Fish tacos can be made using any fresh seafood like Tilapia, Halibut, Mahi Mahi, Swordfish, Salmon or Shrimp and any filler. You can grill, fry, sauté or broil the fish so, with all these options, you’re bound to find something you like.

Ingredients:

3 Frozen Tilapia Filets1 Package Ortega Fish Taco Seasoning (use 1/2 pack for less sodium intake)
1 Box Ortega Fiesta Flats
1/4 cup thinly sliced green onions (scallions)
1/4 cup chopped fresh Cilantro
8 oz container of Sour Cream
3 Tablespoons Mayonnaise
1 Teaspoon Minced Garlic
1 Teaspoon grated Lime Rind
Juice from a small lime
Shredded Cabbage (optional)
Shredded Cheddar Cheese (optional)

Instructions:

Preheat oven to 425 degreesCoat pan or cookie sheet with Cooking SprayCook fish filets in the oven according to package directions

Chop onions and cilantro then place in a bowl, pour in Fish Taco Seasoning Mix, add Sour Cream, Mayo,

Grated Lime Rind and juice from the lime. Stir until mixed thoroughly.

The fish is done when it flakes easily, test with a fork before removing from the oven. Add fish to the bowl or add some of the mixture into the pan and stir lightly with a fork to coat.

I only used three Tilapia fillets, but you will have plenty of sauce to use for at least 12 Fish Tacos.