I tried something new for us last night for dinner ~ fish tacos. Kathy, our daughter-in-law, was talking a while back about how great fish tacos are. I’m always looking for ways to include more fish in our weekly menus and finally got around to making them for dinner the other night.
Most times, in restaurants and in recipes, the fish is deep fried. It’s delicious that way, but I thought it was better left to the restaurants. I sautéed orange roughy filets in the skillet with a little olive oil and the rest is the typical taco thing, except for using mozzarella cheese. Yes, mozzarella!
Bill and I thought they were delicious! The concept is so easy and they’re healthy also. As we were eating them, Bill thought they were missing something and then when we had just finished eating, he said, “Lettuce! We forgot to get the lettuce out!” I had both shredded cabbage and shredded lettuce in the refrigerator and they’re still in there. So, be sure to include that in yours!
So Kathy, the next time you and Matt are here for a meal, it will be fish tacos! Unless it’s breakfast time…
Orange Roughy Fish Tacos
1½ pounds orange roughy or another flaky white fish
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 medium onion, chopped
½ cucumber, chopped
½ green bell pepper, chopped
1 small tomato, chopped
Shredded cabbage or lettuce
Sport peppers (for mine)
Salsa, your favorite
Mozzarella cheese, shredded
3 flour tortilla shells
3 hard taco shells
Add oil to skillet and heat.
Add fish filets, garlic powder, paprika, salt and pepper.
After fish is sautéed, remove to plate and keep warm.
In same skillet, sprayed with cooking spray, heat tortilla and taco shells.
Assemble tacos however you like.
ENJOY! They’re delicious!
Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!