RECIPES, Recipes, Main Dishes, FoodMlle Julestex mex, halibut, fish, tacos, healthy, siete, recipes, kitchen, mllejules, recipe healthy, family, dinner, snacks, yummy, nutritiousComment

Fish Tacos

RECIPES, Recipes, Main Dishes, FoodMlle Julestex mex, halibut, fish, tacos, healthy, siete, recipes, kitchen, mllejules, recipe healthy, family, dinner, snacks, yummy, nutritiousComment
Fish Tacos

Who doesn't love tacos? A great meal (or snack!) any day of the week, I have a simple and delicious sheet-pan fish taco that will knock your socks off. Whenever my kiddos come home to the smell of tacos, they get excited about dinner. They love all the sides and toppings that go along with the tacos, they get to build their own meal, each taco different from the last.

Sometimes I throw together a vegan taco dish to go along with the fish option, and sometimes I go straight up fish with a ton of sides. The choice is yours. They are both absolutely delicious and always healthy. It’s the perfectly balanced Tex Mex spice that brings out the heat in this dish but adjust if you like a milder flavour (you can even buy a store brand, no one’s judging!)

Here are some tips and tricks to keep in mind when putting together taco night: Halibut is a light and easy fish to feature for tacos. You could use cod, haddock, shrimp, or tilapia, honestly, any will do, but our fave is halibut. When it comes to tortillas, it’s super personal. You could get a soft corn tortilla or a hardshell taco (I love Siete, they have great flavours and healthy ingredients).

INGREDIENTS

  • 2 large Halibut filets fresh (not frozen), or any white fish

  • 2 tablespoons olive oil (divide into 2 parts for different usage)

  • 2 tablespoons Tex Mex seasoning (divide into 2 parts for different usage)

  • 1 (341ml) can of corn niblets (or frozen bag if prefer)

  • 1 (398ml) can black beans, drained & rinsed (or dried beans prepped overnight and ready to eat)

  • 1 container (10 oz.) cherry tomatoes

  • 12 grain-free taco shells (I use Siete Paleo & Vegan taco shells)

  • 3 limes

GARNISH

  • ¼ cup fresh cilantro to garnish

  • 2 green onions, chopped to garnish

  • 1 block marble cheddar cheese, shredded (adjust quantity to reflect family’s taste and preference)

INSTRUCTIONS

  1. Preheat your oven to 450-500 degrees

  2. On a sheet pan, toss together the vegetables with 1 tablespoon of oil and 1 tablespoon Tex Mex seasoning. Toss well to coat every bit with the oil and spices. Spread out evenly on the pan

  3. Add the fish filets to the pan, wedging them between the roasted vegetables. Brush or drizzle the fish with the remaining oil and sprinkle the last tablespoon of Tex Mex seasoning all over on both sides

  4. Place pan in oven and cook for 12-15 minutes. Watch the fish, it might cook more quickly than your veggies

  5. Warm your taco shells (soft tortillas are way tastier warmed up on a pan or in the oven)

  6. Remove the sheet pan from oven and immediately squeeze a lime over the fish and vegetables

  7. Sprinkle with cilantro and green onions

  8. Serve right away with warm tacos, guacamole, pico de gallo, hot sauce, cilantro, lime wedges, shredded cheese, pickled cabbage and onion, or whatever else your family loves!

Serves 4-6

Bon Appetit!

Photography by Patricia Brochu