One of the best ways to get my boys to eat fish is to put it in tacos. They devour Mexican food anyway, so why not throw some healthy fish in the mix? Add plenty of fresh summer vegetables, and we have a meal in a very short amount of time, especially when they all pitch in and help prepare. Sometimes I throw in some taco seasoning, but I also like fresh, clean flavors with fish, so this recipe just has garlic and pepper for seasoning the fish, and that allows the vegetables and lime to shine through.
Peppers are coming in at farmer’s markets and garden, so take advantage of all the colorful peppers and other summer produce while it’s still here for a few more weeks.
I originally created this recipe for the Old El Paso website recipes section, which has since been updated. So I am sharing it with you.
Fish cooks quickly in a hot skillet, making these fish tacos a fast and easy meal. Just prepare the vegetables while the fish cooks, then wrap sliced fish and vegetables in soft flour tortillas.
Fish and Bell Pepper Soft Tacos
- large nonstick skillet
- 1 pound skinless cod or mahi mahi filets
- 1 tablespoon sunflower oil
- 2 cloves garlic (minced)
- 1/8 teaspoon freshly ground black pepper
- small corn or flour tortillas
- green leaf lettuce leaves
- red bell pepper (sliced)
- green bell pepper (sliced)
- lime wedges
- chopped green onions
- Warm the sunflower oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 minute. Season the cod filets with pepper on each side, and cook until firm and very lightly browned, about 4 minutes per side. Transfer cooked fish to a plate and allow to rest for 1 minute, and then slice.
- Serve the fish in the soft taco tortillas with lettuce leaves, bell pepper, cilantro, green onions, and a squeeze of lime juice.