Summertime is so close we can practically taste it, and y'all, summer tastes like tacos. These fish tacos are so light and fresh for a delicious Taco Tuesday, Cinco de Mayo celebration, or pretty much any occasion. Pair it with some delicious homemade guacamole - my favorite Tex-Mex hack in the kitchen - and all that's left is to grab a refreshing drink!
Yields: 4 tacos
1 lb of Atlantic cod, skin removed
Taco seasoning, about 2 tablespoons
1 lime, divided (½ juice for the fish to marinate, ½ during cooking)
1 tablespoon of tequila
1/2 jalapeño, diced
3 tablespoons of cilantro, diced
2 teaspoons of avocado oil
Pico de gallo
Guacamole - recipe below!
Place the cod on a plate and pat dry with paper towels until it is completely dry.
Brush 1 tbsp of tequila on the fish, squeeze half a lime, sprinkle taco seasoning all over the fish, and then sprinkle the jalapeno and cilantro on top. Allow the fish to marinate for 15 minutes on the counter.
3. While the fish is marinating, you can heat up the tortillas if you have a gas stove. Turn on your range and adjust the heat to medium-low. Using tongs, take one of the tortillas and place it directly over the flame. Allow the tortilla to lay over the flame for around 15 seconds, then flip over to the other side. Wrap them in foil to keep warm until you're ready to eat.
4. After the fish has marinated and is ready to cook, place a nonstick skillet over medium-high heat with 1 tbsp avocado oil. Allow the bottom of the fish to sear for 1 minute and then place the lid to the pan on for 2 minutes, or until done. The flesh should be just opaque and flaky, be careful to not overcook. Turn the heat off and juice the other half of the lime over the fish.
5. Assemble the tacos by placing a portion of the fish on a tortilla, top with broccoli slaw, pico de gallo, your fresh guac (recipe below) , and a few fresh cilantro leaves. Enjoy!
Easiest Guacamole Recipe Ever
5 Haas avocados, ripe
1/4 cup of pico de gallo
1 tablespoon of garlic powder
2 teaspoons of kosher salt
1 lime, juiced
A bunch of fresh cilantro
In a medium bowl, mash together the avocados, lime juice, garlic powder, and salt. Mix in the pico de gallo and stir in a squeeze of fresh lime juice. Taste with a chip to adjust the seasoning to your taste - definitely use a chip to taste test so you can avoid over-salting the guac.
If you've got some guac leftover from your tacos and snacking, throw 2 of the avocado pits into the bowl and cover with plastic wrap before you put it in the fridge. This will keep your guacamole from turning brown before serving!