I may be a couple of days late for Cinco de Mayo but it’s never too late for fish tacos! Since Mother’s Day is coming up, I wanted to share a semi-homemade recipe that’s not only delicious but quick and easy to put together, anything to make mom’s life easier. This dish is a family favorite and, by finding a few shortcuts here and there, I’ve been able to whip up this meal in no time. I don’t mind semi-homemade as long as it doesn’t compromise the taste and I can include lots of fresh ingredients. This meal is perfect for the warmer weather and always fun to eat with the family. I put out all the ingredients and everyone makes their own tacos with their favorite ingredients, even my 4-year-old! Along with the cole slaw topping, I always have shredded lettuce, diced tomatoes, shredded cheese, sour cream and lime wedges. And since we all love salsa in my family, I always have a medium tomatillo salsa along with a mild salsa for the kids.
1-2 boxes of pre-made battered fish fillets (either from Trader Joe’s or Costco, 1 box is plenty if buying from Costco)
1 bag of corn tortillas (follow instructions for warming up, may use flour tortillas if preferred)
Shredded cheese (I use a Mexican mix or Monterey Jack.)
Sour Cream (I mix buttermilk with the sour cream to thin it out and place it in a squeeze bottle for easy access; sometimes I add a little bit of adobo sauce from canned chipotle peppers for a little spice.)
Coleslaw (see recipe below)
Instead of going through the tedious process of taking each fish fillet and coating it with batter and then frying them and making a big mess of the kitchen in the process, I prefer to buy the battered fish pre-made either from Trader Joe’s or Costco. Both stores carry a few different options. This shortcut allows you to have the fish fillets hot and ready for the tacos right out of the oven in about 15-20 minutes. All you have to do is follow the instructions on the box!
Coleslaw with Cumin-Lime Vinaigrette Recipe (original recipe here)
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes of hot sauce
1/2 cup olive oil
Place all ingredients in a blender and blend until smooth. You may use a whisk to blend.
3 carrots, peeled and shredded (Sometimes I use a bag of shredded carrots from the grocery store.)
1 medium head green cabbage, shredded (Sometimes I use a bag of coleslaw mix from the grocery store.)
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper
Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper to taste.
2 tablespoons olive oil
3/4 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped (Sometimes I use yellow or red bell peppers for color.)
2 teaspoons minced garlic
2 cans (15.5 oz) black beans, undrained
2 teaspoons oregano
1/2 teaspoon cumin
1 1/2 cup water (Sometimes I use chicken broth.)
1 cube beef or chicken bouillon (e.g. Knorr, omit if using chicken broth instead of water)
2 tablespoons red wine vinegar
1 bay leaf (optional)
Salt and pepper to taste
- Heat oil in a saucepan on medium heat. Stir in onions, pepper and garlic and cook until tender, about 8 minutes.
- Stir in remaining ingredients except the vinegar and bring to a boil. Add vinegar.
- Reduce heat and simmer for about 10 minutes. Add salt and pepper to taste.
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