• RJ Taylor

Healthy Fish Tacos

We think this recipe is spec-TACO-ular! Thanks to our friends at @northofthe6ix for sharing it!


INGREDIENTS


For the fish:

  • 1 Springhills Pickerel Fillet, thawed

  • 1 lime

  • Salt & pepper to taste

  • 1 tsp Garlic powder

  • 1 tsp chili powder

  • 1 tbsp olive oil

For garnish:

  • 1 radish, thinly sliced

  • 1/2 an avocado, sliced thin

  • 1 plum tomato, diced

  • Green onion, sliced thin

  • Slaw mix

  • Cliantro, to taste

  • Hot sauce, to taste

Tortillas of choice ("if you use a grain free tortilla like we did, this can be #whole30 & #keto friendly as well!")


DIRECTIONS

  1. Skin the fillet and discard the skin. (Here's a quick vid: https://youtu.be/hKledhPdfxk)

  2. Slice the fillet down the middle do that you have 2 thinner strips of fish.

  3. Cut those pieces in three equal sections (you will have 6 pieces in total).

  4. While heating oil in a large nonstick skillet, cover fish evenly with lime juice, & seasoning.

  5. Place one side of the fish down & cook over medium heat until fish appears to have cooked about halfway from the bottom.

  6. Flip the fish and cook for another 3-4 minutes, until a nice char has formed on the bottom.

  7. Let the fish sit for 5 minutes while you heat your tortilla.

  8. Top with the garnishes listed and enjoy 🌮🐟


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