Kitchen Sink Fish Tacos
Fish tacos likely originated in a small fishing village along the coast of Mexico. These fish tacos originated in my freezer. I am on continuous quest to develop a repertoire of meals that are easy enough to make when you haven’t given dinner a second thought, apart from the initial thought of “I need to eat dinner”. Along this quest I have collected some favorite freezer stables that require minimal thawing and can be quick components to a healthy and tasty meal. Generally, Aidell’s chicken meatballs, wild-caught salmon patties, and frozen cod fillets can always be found in our freezer. Now, the reason frozen cod fillets can always be found in my freezer isn’t the fact that I go through them so frequently. I always have cod fillets in the freezer is because I purchased a large bag many moons ago and couldn’t figure out how to use them for the life of me. As soon as you begin cooking them they crumble into a devastating pile of cod ruins, so any recipe that requires stability or structure was a no-go. I had some luck using these cod fillets for fish curries, but apart from that I could not get rid of them. I was beginning to think that Kevin was going to have to bury me with this damn fish, or that they would be inevitably be inherited by my great grandchildren.
Que Fish Tacos
The lovely thing about tacos is you essentially throw a bunch of non-structurally bound ingredients into a pile and then use a corn tortilla as a shovel. It is a beautiful thing, and among the easiest foods to not mess up. These fish tacos are what I like to call a kitchen sink recipe. You throw in everything you have on hand. I made this recipe several days after the Paleo Thai Chicken Lettuce Wraps, so a lot of the ingredients were on hand and chopped up (lime, green onions, cabbage). By pairing it with the Farmer’s Market Peach Salsa, this recipe is loaded with flavor and nutrition. There is such a wide variety of fruits and vegetables used in this recipe that you are sure to hit all your vitamin and mineral goals for the day by including these in your routine. If you want to make this recipe even easier, you can surely use store bought salsa but try to pick a particularly flavorful option to keep your meal interesting.
If you are looking to alter this recipe to meet your dietary restrictions, just swap the tortillas for butter or romaine lettuce. It is still incredibly flavorful and delicious. I usually make a grain option for Kevin, and make a salad or a lettuce wrap for myself. By doing that, it is easy for us both to enjoy the same meal while still meeting our different dietary needs. Don’t forget to add the avocado, as this meal is lighter and low fat without it!
Fish Tacos with Farmer's Market Peach Salsa
These fish tacos are a nutrient dense meal full of summer flavor. They are gluten free, and can be made paleo by swapping the tortillas for butter lettuce.
- 2-3 fresh or frozen cod thawed, about 10-12 oz
- 2 tbsp avocado oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tbsp avocado oil
- 1/2 lime, juiced about 1 tbsp
- 1/2 tbsp raw honey
- 2 cup cabbage or lettuce chopped
- 1/2 cup cilantro chopped
- 1 cup Farmer's Market Peach Salsa
- 1/2 cup green onions chopped
- 1 cup avocado chopped
- hot sauce optional
- 8 corn tortillas, or butter lettuce leaves
Start by heating the oil on medium heat in a large frying pan.
If using frozen cod, make sure it is thawed fully. Drain excess water, and pat dry.
Add cod pan. Once fish becomes more opaque, flip and begin to break up into smaller pieces.
Add spices, and stir.
Allow fish to finish cooking. Remove from heat once fish is no longer translucent. About 8-10 minutes.
While fish is cooking, prepare the ingredients for the sauce in a small bowl and whisk together.
Pour over into pan with cooked fish, and mix.
If using tortillas, heat according to directions on package. Chop all toppings, and load up your tacos.
Add any additional taco toppings that you can think of. Guacamole, sour cream, yogurt or jalapenos are good options.
I used Eziekiel sprouted corn tortillas in this recipe.
Farmer's Market Peach Salsa
This fresh and tasty salsa is a great way to use up all those fresh fruits and veggies that you find at your local market. Feel free to swap out the cherries for any fresh seasonal fruit.
- 2-3 ripe peaches
- 1 tomato
- 1 red bell pepper
- 1/2 small yellow onion
- 1/2 cup cilantro chopped
- 1/4 cup basil or mint chopped
- 15 pitted cherries about 1 cup chopped
- 1 tbsp avocado oil
- 1/2 tbsp raw honey
- 1/2 lime, juiced
- 1/2 tbsp garlic minced
- 1 pinch salt
- smoked parika optional
Dice the onion, and peaches.
Remove the seeds and stems from the tomato and pepper and dice.
Pit and chop the cherries.
Coarsely chop the herbs, removing large pieces of stems.
Combine all ingredients in a bowl.
Whisk all ingredients together in a small bowl, pour over the salsa and stir.
Substitute the cherries with any seasonal fruit that you have in abundance.