Taco Tuesday at our house usually means fish tacos. We absolutely love these easy fish tacos, and they’re so easy to make! We don’t have a complicated recipe, just a simple method for a quick, delicious dinner that the whole family loves.
Since the fish takes no time to cook, I get all of my toppings prepped first. Th very first thing I always make is guacamole so I can have a snack while I cook. Are you like me, do you like to snack while you cook? I usually make more than I think we’ll need for the tacos because, snacks. Our guacamole recipe is really simple: a couple of good sized avocados, salt, lime juice, and salsa.
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first things first: easy guacamole
If you use Haas avocados (which I recommend), they are ready to go when they’re soft. There’s just really no quick way to soften an avocado, it just takes time. So make sure you’ve planned ahead and get your avocados a couple of days in advance so they have time to soften. Slice your avocado in half, take out the seed, and scoop the flesh into a bowl. Give it a good pinch of salt and mash with a fork. The salt acts as an abrasive and helps to mash the avocado.
When the avocado is to the texture you like (I tend to like mine more smooth than most people), squeeze in some lime juice and a spoonful of your favorite salsa (store bought or homemade), then mix with your fork. Give it a little taste at the end and adjust seasonings to your liking.
time for toppings
Now that you have a snack, you can move on to the rest of your toppings. We like to top our fish tacos with mango, pico do gallo, and queso fresco. My grilled corn salad is also a great addition. Find the recipe here. You can make your own pico de gallo or buy it. This recipe is a good one if you want to make your own. For the mango, you’ll want to make sure it’s ready when it gives slightly to the touch.
There are several methods to peeling and cubing a mango. I usually peel the mango first and then cut the fruit off of the seed. The mango seed is long and runs the length of the fruit, so it can be a little funky to cut around. Once you’ve cut off the flesh of the mango, slice and dice!
cooking the fish
Once you’ve got your toppings ready, it’s time to cook the fish. We use tilapia because it’s easy and cooks fast. We plan on one filet per person (including the three year old). Simply season it with this amazing seasoning. Yes, it really is that good! Heat some coconut oil, ghee, or butter in a large skillet on medium high heat. Once the skillet is ready, carefully lay in your fish.
The secret to cooking fish well is to remember that it will tell you when it’s ready to flip. If you move it too soon, it will stick to the pan. It’ll take just a few minutes on each side. You’ll know your fish is done when it’s flaky but still moist. Remove your fish from the pan to a plate. Yes, it will probably fall apart. That’s okay, you’ll need it in pieces for the tacos anyway.
assemble and enjoy!
Time to assemble the tacos! Start with a corn tortilla. If you are partial to flour you can use flour. I like corn because 1) it’s gluten free and 2) I like the flavor. If you need a good gluten free flour tortilla recipe, this one from Mama Knows Gluten Free is fabulous! The flavor well surpasses any I’ve tried from the store. I start with guacamole (or just sliced avocado if that’s what you prefer), then fish, mango, pico or corn salad, and finally queso fresco.
This is sincerely one of our favorite meals. In the spring and summer we have these easy fish tacos once a week. Please give it a try and leave me a comment to let me know what you think!
Quick & Easy Fish Tacos
For the tacos
- 4 tilapia filets
- 2 tbsp Good Shit seasoning to taste
- 2-3 tbsp coconut oil or ghee
- 8 corn tortillas (2 per person)
- 1 large mango
- pico de gallo
- queso fresco
For the guacamole
- 2 large avocados ripe
- pinch salt
- 1/2 lime juiced
- 1 1/2 tbsp salsa to taste
Make the guacamole
- Pit and scrape the flesh into a bowl.
- Add a pinch of salt to the avocado and mash with a spoon to your desired consistency.
- Add the juice of one half of a lime. You don't want it too runny, so I would add less than you think you need. You can always add more later.
- Add the salsa. Mash with a fork to combine.
- Taste and adjust seasoning.
Warm the tortillas
- If using flour, wrap in foil and heat in a 350 degree oven for 8-10 minutes.
- If using corn, heat a small skillet to medium high. Spray both sides of the tortilla lightly with avocado oil spray and warm until heated through and you just start to see browning.
- Cover tortillas in a clean kitchen towel to keep them warm. If there is a gluten allergy, make sure to use separate towels for your corn and flour tortillas.
Make the tacos
- Prep all of your toppings.
- Heat a large skillet to medium high and melt coconut oil or ghee. There should be enough melted fat to just about cover the bottom of the skillet.
- Once the skillet is hot, lay your fish in away from you in case the oil splatters as you lay in your fish. Cook a few minutes on both sides until fish is brown and flaky but still moist. *Remember, the fish will tell you when it's ready to be turned.*
- Remove the fish from the pan to a plate and set aside.
- Assemble the tacos and enjoy!