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Easy Fish Taco Recipe

An Easy and Delicious Fish and Vegetable Filling for Tacos

Jun 17, 2009 Thomas Wyatt

Fish is an excellent substitute for beef or chicken in tacos, and its unique flavor really compliments the vegetables with which it is cooked.

This recipe is for the filling for fish tacos. Many other ingredients may also be used, but this is very basic, and delicious in itself. The recipe will make enough tacos to comfortably feed four people.

Fish Taco Recipe

Ingredients

1 lb fresh fish fillets (snapper or grouper are best, although other white meat fish, such as mackerel and flounder work as well)
2 large tomatos
1/2 of a large white onion
1/2 of a large green bell pepper
Jalapeno or habanero pepper (about 1/4 of a ripe habanero is enough to spice up the entire dish)
1 fresh lime
3 tablespoons orange Fanta, or any other orange soda
salt
pepper
1/4 clove of garlic
cilantro leaves
1 tablespoon extra virgin olive oil

Cooking Instructions

Heat the olive oil in a skillet over medium-low heat.
If the fish fillets have skin on them, briefly cook them in the oven at 300 degrees, for about 5 or 10 minutes, until they have begun to cook, at which point the meat easily separates from the skin. Remove the fish from the oven, and scrape the meat off of the skin, into a bowl (or leave the fillets completely alone for this step if they are skinless).
Dice the tomatoes and onion, and add half of them to the skillet with the oil, keeping one half of the tomatoes, and one half of the onion diced but uncooked.
Mince the garlic, and dice the green pepper, and add them to the skillet.
Add the fish to the skillet. If it was heated in the oven to help the meat flake off of the skin, it should be brittle and it will easily separate into small pieces when stirred around with the tomato, onion, pepper, and garlic. Otherwise, allow it to heat with the other ingredients, and begin to stir the contents of the skillet, which should break up the fish.
Add the Fanta or orange soda to the skillet, and mince a desirable amount of jalapeno or habanero, and add the pepper to the mix. Stir in a little salt and pepper.
Cut the lime in half, and squeeze it over the skillet, and add a few cilantro leaves or minced cilantro.
Turn off the heat, and allow the contents of the skillet to cool for a few minutes, and then stir in the uncooked tomato and onion, which was diced, and set aside in step 3.

Serve this as a filling in any corn taco shell, or in soft corn or flour tortillas. Any kinds of salsa and hot sauce go well with this recipe, as does a fresh cilantro sauce. This recipe is also a great salsa dip for tortilla chips or saltines.

The copyright of the article Easy Fish Taco Recipe in Recipes is owned by Thomas Wyatt. Permission to republish Easy Fish Taco Recipe in print or online must be granted by the author in writing.

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