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.
I created this fish taco recipe as part of the new Old El Paso website and their summer Farmer’s Market. The site has many recipes with new twists on old favorites and plenty of fresh produce. 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.
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.
- 1 pound (454 g) skinless cod or mahi mahi filets
- 1 tablespoon sunflower oil
- 2 cloves garlic, minced
- 1/8 teaspoon freshly ground black pepper
- 1 package Old El Paso 10-count Flour Tortillas for Soft Tacos & Fajitas
- green leaf lettuce leaves
- 1 red bell pepper, sliced
- 1 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 Old El Paso Flour Tortillas with lettuce leaves, bell pepper, cilantro, green onions, and a squeeze of lime juice.
large nonstick skillet