The Best Fish Taco recipe on the internet

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Maybe it comes from my complex of never liking to be told what to do or how to do it, OR maybe it’s just that I like to get creative in the kitchen, but I almost always change recipes that I find. Whether it is to make it vegetarian or pescetarian, make it paleo/whole30, make it cheaper, make it more kid friendly…. I make it my own. NEVERTHELESS, the best fish taco recipe that follows is derived from this one by Nutrition in the Kitch and developed into what it is after years making various iterations of these tacos at least once a week. Bonus: our kids will eat them if we go easy on the sriracha mayo!

Side note: Personally, the Siete foods almond flour tortillas make this dish (which is why they, among other things, are always on hand). Everything else can be modified to meet your diet, your lifestyle, your busy schedule.

Without further ado: the best fish taco recipe on the internet. You’re welcome.

The Best Fish Tacos

Jerk seasoning, kale and brussel sprout slaw, spicy asian dressing, and almond flour toritllas come together to create a flavorful taco that is out of this world. Sweet potato chips on the side.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marinating Time 15 minutes mins

Course Dinner, Lunch

Servings 4 people

Ingredients

  

• Tilapia for 4 (For 2 tacos per person, I estimate this to be about 2 lbs of fish total. Use whatever white fish you like, or try shrimp!)
• almond meal soft tortillas (the Siete brand ones are GREAT. Sub tortilla of your choice, or leave out the tortilla altogether – this is also great as a salad!)

Marinade/ Jerk Seasoning

• 1 tsp dried thyme
• 1 tsp chili powder
• 1 tsp dried ginger
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp sea salt
• 1 tbsp lime juice
• 1 tbsp evoo

Slaw Ingredients

• 1 bag kale salad mix (I use the pre-made sweet kale salad mixes you can buy in the bag salad section (but not any of the the packaged dressing/nuts/etc. inside) , but I've used arugua, too. Any mix of hearty/ bitter greens will do.)
• 1 bag shredded brussel sprouts (if you don't like brussel sprouts, leave this out. they are one of my favorite foods so… I keep them in).
• champagne vinaigrette (follow link below to this recipe)

Spicy Asian Dressing (follow link below to this recipe)

Instructions

 

• Make spicy asian dressing found here.
• Preheat oven to 425.
• Mix all the spices for the marinade/ jerk seasoning together, then add the lime juice and evoo. Combine.
• Cover/ rub on the fish and let sit for at 15 minutes.
• Meanwhile, once the oven is preheated, roast brussel sprouts tossed in a little evoo and salt for 15 minutes (or until the ends are just getting crispy). Remove from the oven and set aside.
• Preheat oven to 400.
• Roast fish in the oven for 15 minutes or until done.
• Meanwhile, make the champagne vinagrette found here.
• Toss kale salad mix, brussel sprouts, and champagne vinaigrette together. Set aside.
• When fish is done, assemble tacos. Heat up a tortilla in a pan, add slaw, add a piece of fish, drizzle with the sauce, devour.

Keyword fish tacos

Did you give it a shot? How did you like it? What did change? Tell me in the comments below! Tag me in your pics on Instagram and Facebook! And don’t forget to Pin it!