Fish Taco de Mayo (Fish Taco of The Mays)
by Keleigh May on August 28th, 2014

Taco Seasoned Fish
  • 2 pounds cut cod fish (or another white fish)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspsoon paprika
  • 1 teaspoon cilantro
  • salt and pepper
Mix all spices in a measuring cup. Cut cod into small bite size pieces. Place cod in a large bowl and cover with seasoning and mix well. 
Coat a large skillet with cooking spray and/or 2 tablespoons of canola/vegetable oil. Cook fish for about 2 minutes on each side over medium heat until fully cooked (white and flaky on the inside). 
Avocado Lime Sour Cream
  • 1/4 cup sour cream
  • 1 medium avocado
  • zest and juice of 1 lime
Place sour cream and avocado in a food processer. Zest lime over sour cream and avocado, then juice the lime. 
Blend until smooth. Serve over broccoli slaw. (According to your taste you can either blend broccoli slaw with avocado lime sour cream or you can simply serve it on top.) 

*Broccoli Salad I use has 2 ingredients broccoli (the stems shredded, and shredded carrots).
Spicy Mango Salsa
  • 1 mango diced
  • 1/2 red onion chopped
  • 3-4 jalapeno peppers diced
  • 1/2 red pepper diced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cilantro
  • 1/4 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon rice wine vinegar
  • 1/2 tablespoon hot sauce ( I use Texas Pete made in good ole' NC!)
  • salt and pepper
Mix all ingredients together in a large bowl. Cover and refridgerate for at least an hour. 

*Note: If you want more heat, leave the seeds in your jalapeno and red peppers, if you want a more mild salsa, remove them. 
How to make your corn tortillas soft:

Place a large oven safe bowl filled with water in the oven at 350. Let water heat for about 10 minutes. Place tortillas on a lined cookie sheet. Let them warm in the oven for about 3 minutes. Serve warm. 

Taco Bar

In addition to my avocado lime sour cream and broccli slaw and spicy mango salsa, I also served black beans (I just warmed them in a  sauce pan over medium heat with chicken broth, cumin, garlic, salt and pepper), shredded mexican cheese, sliced avocados, and lime wedges. 

These Tacos have been Taste Tested and Approved!

Last weekend I was in beautiful Folly Beach, SC and someone I was with ordered Grilled Tuna Nachos for dinner. Well, my culinary wheels began to turn and couldn't wait to try out some fish taco ideas. Last night I invited some taste testers over to sample some of my crazy creations. Everyone agreed the broccoli slaw added a nice crunch and texture, as did the beans. The mango salsa brought the heat, and the avocado lime sour cream put it out. Everything was brought together with a kiss of fresh lime. Next time your in a fun and exciting new place, pay attention to the food, find your favorite and make it your own, you might just come up with a new favorite because, where there's a meal, there's a way!

Tucker's Taco Triumph!

Tucker wasn't crazy about his taco. I asked him if I made it into a quesadilla would he like it better, he said yes. Sure enough, he loved it, same exact ingredients, just folded over and melted. Got a picky eater? Give them a choice in how they eat their food, its an easy accommodation, and they'll eat the same thing, winner winner, taco (quesidilla) dinner!

Posted in Dinner, Gluten-Free, Pickey Eater Friendly, Paleo    Tagged with fish taco, taco, fish, broccoli slaw, mango salsa, gluten free


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