Tag Archives: fish

Beach side fish tacos

fish taco

Beach side fish tacos

If you know me — or if you’ve visited this blog before, even once — you probably know that I will eat or make any recipe that has the word “taco” or “burrito” or “enchilada” in the title. Mexican food is my absolute favorite and has been ever since I could stick a frozen burrito into the microwave.

Happily for me (and luckily for my husband!), my palette has matured past frozen burritos and I spend enormous amounts of time in the kitchen preparing my own healthy and delicious spins on Mexican cuisine.

We’ve been eating a lot of fish lately — probably 3-4 times per week. The omega 3 fatty acids is in our little ocean loving buddies are so good for your heart and brain that it’s important to eat at least a couple times per week. But I find plain old fried/baked/grilled fish with a side salad to get boring after awhile — so hey, why not stick it in a taco and serve with a side of margarita? ;)

Ingredients (serves 2)

For the fish:

  • White fish (tilapia, cod or snapper are my most frequent fishies) – aim for two fillets per person
  • 2 tbsp olive oil
  • a good handful of cilantro
  • 2 cloves garlic
  • one lime, juiced
  • sea salt

For the guacamole:

  • an avocado
  • half a lime, juiced
  • 1 clove of garlic, minced
  • 1/4 cup of red onion, finely chopped
  • sea salt
  • red pepper flakes (for some kick)

For the salsa:

You’ll also need whole grain whole wheat tortillas (I like the small ones for this dish) and spinach or shredded cabbage.

Prepare your fish first. Put them in a dish while you make the marinade. Add the oil, cilantro, garlic, lime juice and sea salt together – I like to smash it all together in a mortar and pestle to get the flavours popping and mixing together nicely. Once it’s combined and smelling amazing, pour it over the fish, making sure to rub it into both sides. Set aside.

fish marinade

Fish marinade

Make your guacamole. Put the green flesh of the avocado into a bowl and mash it with a fork or potato masher. Add the lime juice, garlic, onion, sea salt and red pepper flakes, and mix together. Taste test with a tortilla chip… mmm! Set aside.


Guacamole – a Mexican night staple

Make the salsa in advance as well, so it’s ready to go when your fish is done.

Heat a skillet (or two, depending on the amount of fish) on medium heat. Add your fish and pour any remaining marinade over it. Cook until the fish is opaque and flakes easily with a fork — about a few minutes on each side.


Fry the fish until nice and flaky

Warm your tortillas in a skillet (or the microwave, who are we kidding?) and put the spinach or cabbage down first, place a piece of fish on top and then add your guacamole and salsa. Serve with an icy cold margarita and you’re ready to dream of the beach!

[PS. Please forgive the bad quality of the photos – they’re taken with my iPhone, and I won’t be doing that again!]

Recipe: Fish po’ boys two ways

I’ve never been to Louisiana, although I’d love to see New Orleans one day. I’m also not offering free sandwiches to random folks anytime soon. So am I allowed to have a po’ boy recipe? Luckily for you, I’m not really looking for permission.

I love fish. I love tomatoes. And I love love LOVE sandwiches (yes, even the odd PB&J here and there). So a fish sandwich seems a natural choice for me. Throw in a little homemade tartar sauce (recipe also below!) and you have a delicious lunch or supper, with a couple different options. Read on.

Fish po’ boys

The fish – two ways:

I’ve tried this recipe with both tilapia and mahi mahi – both are delicious. Mahi mahi is a bit more flavourful, but harder to find up north here. Tilapia is readily available at the grocery story or the local fish shop. Any other white fish would work as well.

Option 1 – pan-fried fish

1. Pan-fried

  • Heat 2 tbsp. olive oil in a pan.
  • Fry your fish on medium heat, sprinkling with ground sea salt and pepper.
  • They’re done when they’re opaque and flake easily. That’s it.

2. Beer battered & baked

  • Mix your batter: 1/2 c to 1 c flour (depending on amt of filets you’re cooking); 1 tbsp cornstarch; salt and pepper; juice of half of a lemon; 1 tsp. cumin; 1/2 can to a full can of beer (light or dark, your choice).
  • Add the beer slowly, whisking constantly to avoid any clumps. Add beer until you get a paste-like consistency (thick, but easy to dip delicate fish into).
  • Dredge the fish in a little bit of flour and then dip the filets into the batter.
  • Bake on a well-greased cookie sheet at 375F for about 25 minutes, until opaque and easy to flake. (Of course you can fry them in oil too, but baking is much healthier and less messy!)

Tartar sauce:

The fish po’ boy wrap

  • 3 tbsp. light mayonnaise
  • 2 tbsp. red onion, finely chopped
  • Juice of half a lemon
  • 1 tbsp. garlic salt
  • Salt and pepper, to taste
  • 1/2 tsp. cayenne pepper
  • A dash of hot sauce (e.g. Frank’s red hot), if you like a bit of heat
  • Mix and voila!

Making the sandwich or wrap

More options! The traditional way to serve po’ boys is on a french loaf, but I’ve also prepared it on a wrap. Spread the bread (or wrap) with tartar sauce (not traditional, but yummier than plain mayo, in my opinion), add lettuce, tomato slices and the fish. I’ve also used chopped tomatoes, sauteed with olive oil, salt and pepper, and a dash of sherry, for a bit more warmth and flavour as well (pictured below).

The fish po’ boy on a french loaf.