Quick & Easy Fish Tacos
A delicious take on a Tex Mex favorite!
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!