Quick & Easy Fish Tacos
A delicious take on a Tex Mex favorite!
Ingredients
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
- guacamole
- 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
Instructions
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!