I love tacos…period. When someone asks me what my favorite cuisine is, without a stutter I say MEXICAN.
How is it that something so simple, inexpensive and delish as the TACO has such RAVING fans? Is it because we actually prefer eating with our hands? That they’re messy in good way?
Whatever it is, I’m not sure I’ve met amyone that doesn’t love tacos!
The recipe I’m sharing here is for fish tacos…I made it up one day with what I had on hand…that’s how I roll a lot of the time.
And like I mention in most of my recipe posts, use the recipe as a GUIDE and go from there!
Skillet Fish Tacos
- 2 large Tilapia loin filets or any white fish you prefer...cod is great.
- 1 14 oz can diced tomatoes with green chilies drained
- Southwest seasoning of your choice I use Penzeys Fajita seasoning
- olive or coconut oil
- 1 bunch cilantro chopped fine
- 4 - 8 tortillas...corn, flour or gluten free
Taco Bar Embellishments
- shredded lettuce
- shredded cheese
- diced green onion
- sour cream
- hot sauce
- avocado or guacamole
- lime wedges
- diced mango
- Season the fish with the seasoning you choose.
- Heat the oil in a medium large non stick skillet over medium heat.
- Add the filets, lower the heat to medium low and cover the skillet, allow to cook for 5 minutes.
- Remove the lid, turn the filets over and cover, cook for another couple of minutes.
- Using a spatula, check to see if the fish will break apart easily and is cooked completely, if not, add more time.
- When completely cooked, break apart the fish with the spatula and add in the drained diced tomatoes and cilantro, tossing gently to combine with the fish.
- Serve with tortillas of your choice and any or all of the suggested taco bar embellishments!