Quick Weeknight Fish Tacos

Tacos are definitely one of staple weekly dinners. I always have fish in the freezer or eggs in the fridge for an easy protein source and then I add whatever veggies I find. This recipe is a simplified version from primal gourmet’s mahi mahi tacos. Primal gourmet is one of my go to websites for recipe inspiration. 

 

Makes 6 tacos

Serves 2. Calories: 688, Fat: 30g, Carbs: 66g, Protein: 45g

 

 What You’ll Need:

 

  • 12oz cod, or white fish of choice
  • 1/2 small red onion, sliced thin
  • 1/2 small carrot, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1/2 jicama, sliced thin
  • Juice of 1 lime
  • 1/2 tsp paprika
  • 1/2 tsp chile powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dry oregano
  • 1/2 tsp coriander
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp olive oil
  • 6 flour tortillas
  • 1 avocado, mashed
  • 2 Tbsp this little goat went to yucatan sauce (or sauce of choice) 

 What to do:

  1. In a small bowl combine paprika, chile powder, garlic powder, oregano, coriander, 1/4 tsp salt and 1/8 tsp pepper. Pat fish dry with a paper towel and coat with spice mix. 
  2. Heat olive oil in a non-stick pan on medium heat. Add the fish to the pan and cook for about 3 minutes on each side. Use a meat thermometer to check that the fish is cooked to 145F (until the center is flakey and opaque). 
  3. In a bowl, combine vegetables with lime juice, salt & pepper to taste.
  4. Spread mashed avocado evenly on the 6 tortillas. Top with fish, veggies and yucatan sauce.