Fish Tacos

It’s getting to be that time of winter where you want to eat warm-themed foods, like curries and tacos. Last night’s was Fish Tacos.

I used a “pre-seasoned” filet, because that was all I had in my freezer. Really, you could have used a plain frozen filet of any type of white fish for this recipe.

Cook from frozen on a non stick skillet.

I always find the best part of tacos are the veggies. We used yellow sweet peppers, onions, mushrooms and 4 frozen tomatoes from the garden. The tomatoes added the best kick to the recipe.

Seasoning the veggies was very easy and delicious. I used chili powder, garlic and onion powder, a tiny bit of taco seasoning mix, and lemon juice. Yummy!

Throw it all in the skillet with the fish and cook until the veggies are tender. My favourite part was squishing the tomatoes once they thawed, releasing a lot of fresh, classic Mexican flavour.

Serve on a whole wheat tortilla with lettuce, cheese, avocado and sour cream.

Justin, ready to enjoy his massive fish taco.

And also completely unable to close it from how big it is… πŸ™‚

Jacquie’s awesome Pan Seared Fish Tacos

You will need:

Two Tilapia Fillets, seasoned or unseasoned.

5 medium mushrooms

1 sweet bell pepper

1 medium onion

4 frozen or fresh tomatoes

2 tbsp lemon juice

1 tsp chili powder

1 tsp garlic powder

1tsp onion powder

pinch of taco seasoning

Whole wheat tortilla, sour cream, avocado, cheese and lettuce, for serving.

Cook fish from frozen on a non-stick skillet. While cooking, chop veggies. Add them to the skillet with the fish. Add seasoning and cook until tender, letting the frozen tomatoes explode and coat other veggies with their tasty flavour. Serve in a warm whole wheat tortilla, with sour cream, cheese, lettuce and avocado.

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