Fish Tacos

I’ve always wanted to make a great fish taco dish,  but never really knew what to put in them. One night, I decided to give them a try and found the whole process was quite easy. If you aren’t a fan of red onion, try a seasoned salt or onion powder to give the fish more flavor. This dish is also made with very basic ingredients, so feel free to add in whatever veggies strikes your fancy.

Fish Tacos

Photo by: Lucy Schaeffer courtesy of Epicurious May 2009

  • ¼ cup red onion chopped, divided
  • Cooking spray
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 2 halibut fillets
  • Salt and pepper
  • 2 whole wheat tortillas
  • 1-1/2 avocado, peeled, pitted, diced or mashed
  • 2 cups of shredded lettuce
  • 10-12 grape tomatoes, quartered
  1. Preheat the oven to 425 degrees Fahrenheit and coat baking dish with cooking spray. Set aside.
  2. Combine the garlic, oregano, lime juice, and part of the red onion into a paste and coat the halibut. Place in baking dish, cover with foil and pop in the oven for 12-15 minutes. (Time could be different depending on size of filets and oven.)
  3. While the fish is baking, heat a large skillet to warm the tortillas. Medium heat works best. Toss tortillas in, one at a time, and set aside. Combine the remaining onion with the tomatoes, lemon juice, and avocado and then season with salt and pepper.
  4. When tortillas have cooled, smear them with the avocado mixture and shredded lettuce.
  5. Remove the fish from the oven and begin to break it up into large chunks. Place the fish into the tacos and top with another quick squeeze of lime juice.  Serve with salsa or tarter sauce.

Recipe make two large tacos.

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