Fish tacos take me to another place.

Across the ocean to the beautiful island of Kauai. My dad lived in Kauai as a teen, so this is a place he enjoyed taking us to a few times as kids.

Some of my best memories are sitting on the beach while eating fish tacos from one of the best food trucks in the area.

You can smell the ocean while eating these tacos smothered in salsa and crunchy cabbage. Guava juice was usually ordered as well.

I seriously dream of living on this island.

These fish tacos remind me of those days on the beach. But what I especially love is that this dinner takes under 30minutes to make and is healthy!

Our whole family enjoys them!

To Make:

First, make your tomato salsa. In a skillet, turn your heat to medium/high and add your olive oil plus chopped veggies. Saute until they begin to soften and turn a golden color.

Once cooked, add the cooked veggie mixture to a blender. Blend until combined.

For the fish, add your oil to a skillet over medium/high heat. Add in your fish and sprinkle with salt, pepper, lime juice and chili powder. (Alternatively, you can let your fish marinate in this seasoning before cooking).

Cook until flaky, use your spatula to flake the fish into bite size pieces.

Warm your tortillas, then add your fish, tomato salsa and garnishes. We usually only use about a ¼ of the tomato salsa and I freeze the rest for future fish tacos.

Enjoy!

Fish Tacos

Author: Adapted from Bobby Flay
Total Time: 30 mins
Yield: 2 servings 1x

Print Recipe

Ingredients

Scale

Corn tortillas
1–2 lb white fish (like wild cod or mahi mahi)
3 tbsp olive oil
1 lime, juiced
1 tbsp chili powder

garnishes (optional)

handful cilantro, chopped
jalapeno, finely chopped
chopped red cabbage (I use about a ¼ a cabbage)
pureed tomato salsa (recipe below)

pureed tomato salsa

2+ tbsp olive oil
1 small red onion, chopped
4 cloves garlic, chopped
4 large tomatoes, chopped
1 jalapeno
1 tbsp dried oregano
small handful cilantro leaves
salt and pepper

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Instructions

First, make your tomato salsa. In a skillet, turn your heat to medium/high and add your olive oil plus chopped veggies. Saute until they begin to soften and turn a golden color. Once cooked, add the veggie mixture to a blender. Blend until combined.
For the fish, add your oil to a skillet over medium/high heat. Add in your fish and sprinkle with salt, pepper, lime juice and chili powder. Cook until flaky, use your spatula to flake the fish into bite size pieces.
Warm your tortillas, then add fish, tomato salsa and garnishes. We usually only use about a ¼ of the tomato salsa and I freeze the rest for future fish tacos.
Enjoy!

Prep Time: 20 mins
Cook Time: 10 mins
Category: Seafood