Easy & Healthy Fish Tacos

Is there time for tasty taco tuesday tongue twisters today?

Pepé and Claude challenge you to come up with some tasty taco Tuesday tongue twisters of your own while we make these easy and healthy fish tacos, but don’t talk with your mouth full (that drives my hubby crazy). It’s the Tuesday before Cinco de Mayo and these two are getting ready to have their own little fiesta. Señor Pepé and Señor Claude were getting in the mood to make these ‘excelente’, healthy and easy fish tacos by starting out with a margarita. You know what doesn’t go with too many margaritas? Tongue twisters.  Actually, they kinda do… I’m not gonna lie, it’s hilarious. Good thing these tuesday tacos don’t take too long to make. You will be done eating before your tongue is too twisted to talk about Tuesday’s tacos today.

You can use other fish if you like, I just prefer halibut. It’s also a lot healthier and faster since it’s not breaded and deep fried. 

Mix all sauce ingredients in a bowl and set aside. You can put your sauce into a squeeze bottle or zip lock bag so you can squeeze it onto your tacos, or just spread it on the tortillas before you add your other ingredients. (sorry I forgot to take a picture of that, but I’m sure you get the idea)

Season halibut with salt and pepper, then combine the cumin, cayenne pepper, oregano and garlic pepper in a bowl (I like to double or even quadruple this season mixture and put it into a spice jar that I saved – it can be used to season many other recipes). 

Slice all your garnish.  

Pepé and I were thrilled to see such a tiny seed in the avocados.

Meanwhile, heat tortillas on a griddle, skillet or in the microwave. It only takes about 8-12 seconds in a microwave, so be careful not to overcook tortillas. 

Slice halibut into small pieces. I use two per taco, but it depends on the size of tortillas. I used 6 inch tortillas, but size really doesn’t matter. 😉

Assemble your tacos with desired garnish and enjoy! 

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Easy & Healthy Fish Tacos Yum

These are some really easy and healthy fish tacos that with a little prep, you can be enjoying them in 30 minutes.

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Course

Main Dish

Cuisine

Mexican

Prep Time

25 minutes

Cook Time

5 minutes

Servings

People MetricUS Imperial

Ingredients

• 1/2 Pound Halibut filets
• 2 Tablespoons olive oil
• 4 Flour Tortillas
• salt and pepper to taste

Seasoning Mix

• 1/2 Teaspoon Cumin
• 1 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Garlic Powder

Chipotle Sauce

• 1/2 Cup Sour Cream
• 2 Tablespoons Lime Juice (fresh squeezed and strained of pulp)
• 1 Teaspoon Chipotle Chili Powder

Garnish

• 1 Large Jalapeño (thinly sliced)
• 3 Ounces Red Cabbage (sliced or shredded)
• 3 Ounces Onions (I used red, but it won't matter)
• 3 Ounces Radishes (sliced)
• 1/2 Large Avocado (sliced)
• Cilantro (chopped and optional)
• Lime Wedges

Course Main Dish Cuisine Mexican Prep Time 25 minutes Cook Time 5 minutes Servings People MetricUS Imperial Ingredients 1/2 Pound Halibut filets 2 Tablespoons olive oil 4 Flour Tortillas salt and pepper to taste Seasoning Mix 1/2 Teaspoon Cumin 1 Teaspoon Cayenne Pepper 1/2 Teaspoon Oregano 1/2 Teaspoon Garlic Powder Chipotle Sauce 1/2 Cup Sour Cream 2 Tablespoons Lime Juice (fresh squeezed and strained of pulp) 1 Teaspoon Chipotle Chili Powder Garnish 1 Large Jalapeño (thinly sliced) 3 Ounces Red Cabbage (sliced or shredded) 3 Ounces Onions (I used red, but it won't matter) 3 Ounces Radishes (sliced) 1/2 Large Avocado (sliced) Cilantro (chopped and optional) Lime Wedges

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Recipe Notes

I learned that it's better to strain the pulp from the lime before adding it to the chipotle sauce, otherwise it clogs the squeeze bottle.

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