Fish Tacos
Happy #TacoTuesday!! Now I don’t know very many people who dislike fish tacos, it’s a huge thing in Mexico, and has become a huge thing in Texas as well! The secret to fish tacos is to use fresh seafood, preferably a mild white fleshed fish! I love salmon, and although it’s not for everyone, I don’t mind it in my tacos, otherwise go for something like cod or shrimp!
I purchased the Bravado Spice Co. Pineapple & Habanero Hot Sauce at a pop up shop in Houston, and it was one of the best things I bought that day! I love that they focus on bold flavors and that their ingredients list is short and simple! #shoplocal
- 1 tsp coconut oil
- 1 lb white fleshed fish
- 6 tortillas
- 1 avocado
- 2 tbs Bravado Pineapple Habanero Sauce
- 1 yellow pepper sliced and deseeded
- salt and pepper to taste
- ½ cup grated queso fresco
- In a large pan, add coconut oil and bring to a medium high heat.
- Season fish on all sides with salt and pepper, then sear each side for 2-3 minutes, or until a light sear develops. (Black means burnt.)
- Lower heat and add peppers, sauté and cover, let pan simmer on low for 10 minutes.
- Fish will begin to flake once done, add pineapple habanero sauce during last 5 minutes of cooking.
- Serve with warm tortillas and sliced avocado. Add additional sauce and grated queso fresco for maximum flavor.
Nutritional Content Source: Fish Tacos
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Fish Tacos | 457 | 46g | 21g | 22g | 48mg | 542mg | 2g | 10g |
Pro Tip: A good indicator of the fish almost being done, is when the fish begins to naturally flake and subtly breaks apart on its own. The inside flesh should be white. I enjoy my fish cooked at a medium, to where it’s just cooked through. Add an additional 5 minutes while simmering to get to your desired preference.
