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fish tacos

Quick & Easy Fish Tacos

Stephanie LeBlanc
A delicious take on a Tex Mex favorite!
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine Mexican
Servings 4


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


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!