Easy Fish Tacos are a healthy option for a delicious weeknight dinner. Wild haddock fillets are marinated in various spices, then oven baked until flaky, placed in a fresh corn tortilla and topped with a homemade spicy cabbage slaw.
I’ve got a great Thanksgiving recipe for you today…
JUST KIDDING!!! It’s Taco Tuesday (and Election Day 2016) and I’m sharing a healthy Easy Fish Tacos recipe that’s perfect for tonight’s dinner!
I wanted to give a different kind of take on a Thanksgiving recipe this week. We’ve still got a couple of weeks before the big day so what’s the rush? Soon enough it will be all turkey, stuffing, and giblets so let’s take a more unusual approach today.
Fish tacos may not seem very Thanksgiving-like; however, I beg to differ. The menu at the first Thanksgiving undoubtedly featured some type of fish and I know maize had a strong presence that day. Put them together and you’re more than half way to fish tacos! OK, it might be a bit of a stretch (or a BIG stretch). They probably didn’t have a whole bunch of fresh limes laying around or sour cream, but I’m going with it. You know why? Because I like tacos.
There’s another major similarity between my easy fish tacos recipe and the first Thanksgiving. That first feast was all about whatever food was fresh and in-season at the time. The settlers and Native Americans did this out of necessity and, even though modern conveniences have given us a wide variety of food choices no matter the time of year, we should learn from our fresh food forefathers and always choose locally-grown foods and fresh (as well as sustainable) fish whenever possible.
I’m lucky because right now my local markets have an abundance of gorgeous wild haddock fillets and my organic CSA farm veggie share is overflowing with fresh green cabbage, carrots, jalapeños, and cilantro. What’s a girl to do except make some fish tacos? OK, there might have been a couple of other choices, but as was previously mentioned…I like tacos!
Another great thing about this dish is that they are an amazingly tasty and healthy option for #tacotuesday since they have baked fish, not like the typical fried. You don’t even need cheese on these tacos, just the creamy spicy slaw. These tacos are really freaking good and I’m so addicted.
If haddock isn’t available in your area, just substitute it for whatever fish is wild and fresh at your local market. A firm, white fish is best and availability will vary based on your location. Can’t find a suitable fish, any kind of seafood can be used…try them with shrimp, scallops, crab or even lobster!
Easy Fish Tacos are a perfect choice for dinner tonight or any weekday or weekend night. Try topping them off with this easy pico de gallo too!
- FOR THE FISH MARINADE:
- 1½ pounds of fresh haddock fish fillets, or substitute another firm white fish
- 1 tablespoons chili powder
- 2 teaspoons garlic powder
- ½ teaspoon sea salt
- ¼ cup vegetable oil
- the zest and juice from 1 whole fresh lime
- 12 fresh corn tortillas
- additional accompaniments: chopped onion, sliced avocado, lime wedges
- FOR THE SPICY SLAW:
- ½ head of a small organic green cabbage, shredded
- 1 large organic carrot, shredded
- 2 tablespoons fresh or pickled jalapeños, chopped
- ½ cup fresh organic cilantro, chopped
- ½ cup sour cream
- ¼ cup raw apple cider vinegar
- 1-2 tablespoons fresh lime juice
- Additional accompaniments: pico de gallo
- FOR THE FISH MARINADE:
- Place the haddock fish fillets in a shallow baking dish and set aside. In a small bowl, mix together the chili powder, garlic powder, salt, oil, and the zest and juice from a lime. Pour over the fish fillets, making sure the fish is covered with the marinade. Cover with plastic wrap and place in the refrigerator for at least an hour. If no time to marinate for an hour, let sit for at least 5 minutes before cooking.
- FOR THE SPICY SLAW:
- In a large bowl, combine all slaw ingredients (cabbage to lime juice) and mix well. Cover and place in the refrigerator until ready to use.
- When ready to bake fish, preheat oven to 375F degrees. Place marinated fish fillets on a silicone mat or parchment paper lined baking sheet. Bake for 15 minutes, or until fish is opaque and flakes easily.
- To serve, place desired amount of fish inside a fresh corn tortilla, top with the slaw and additional accompaniments. Enjoy by eating immediately!
I love this fish tacos marinade! yum I can just imagine all the flavors from the marinade! well done.
Girl, you know I LOVE tacos too! Our thanksgiving is over for the year in Canada so turkey is not even on my mind until Christmas! And any day is a good day for tacos in my book, especially when they look as fresh and tasty as these. And because they’re baked, they are healthified and that means I can eat more, right? Right! Love the slaw for that crunch and tang. Extra lime for me please! Hope you’re week is going good! XOXO
‘your’ , not ‘you’re’…..where’s that dang coffee today?? lol 😀
I would take your delicious fish tacos any time! I actually don’t eat and like turkey, so those would be perfect for me (here in Canada we already had Thanksgiving but they’re already talking about Christmas turkey). Beautiful flavors and they also look great with that slaw! Yum!
I would take these fish tacos for Thanksgiving! Who said it’s just a holiday for turkey? I love that marinade and the fish looks like it’s cooked perfectly. Save some for me and I’ll bring the beer! 🙂
Anytime we go out to eat and I see fish tacos on the menu, I order them! I LOVE fish tacos! And that marinade you’ve got sounds a-ma-zing! SO much flavor going on! And that cool and creamy slaw is such a perfect balance to the spices on the fish! You’re totally making me drool!
Some time ago I mentioned I never made tacos. And you know what, Karrie? Nothing has changed since that!:) But these fish tacos look fantastic, and I’d love to try it. Even without a tortilla. Well, would it still count as a tacos? Anyways, I’m making this for our Thanksgiving!
Just kidding. We already had Thanksgiving a month ago:)
I don’t eat fish, but my husband LOVES fish like anything, and I am sure he will go gaga over these stunning and flavor bursting tacos. Thanks for this wonderful share. 🙂
I will definitely make these fish tacos….just not at Thanksgiving! 🙂 They just might go on the menu this weekend…or maybe for next Taco Tuesday! I love all the spices! Yum!!!
I am totally down for a taco Thanksgiving. I love tacos any day, actually. I love this recipe for fish tacos, because I don’t eat them nearly as enough, even though I really love them. This recipe has inspired me! 🙂
I am literally drooling. Love the recipe 🙂 Bookmarked.
I swear I commented on this post, but I don’t see it anywhere…? So I’m either losing my mind or I didn’t hit “post comment”. Either way I’m back! I am always jealous of your fresh fish supply and it’s not exception with these haddock tacos!! Love them!! That spicy slaw sounds freggin fabulous, K! I could totally eat these for Thanksgiving, but I’m also not a stickler for traditions. These will be on the menu soon!! Cheers, Sweets!
I absolutely LOVE fish tacos but have never managed to make my fish look so yummy and golden and slightly charred… need to give your method a try next time we have them!