What better way to celebrate a sunny Monday evening, than with a glass of wine and a few Baked Fish Tacos?
This simple, quick and easy recipe can be made with whatever fish you may have on hand, or whatever your preference is. I decided to go with some Tilapia – only because it was cheap and smelled fresh; but halibut, cod, or even salmon, for that matter, would be a delight.
Baked Fish Tacos
Serves 4 people with approx. 3 – 4 tacos per person
- 2 fillets Tilapia, or your favourite fish
- pinch of ground cumin
- 1 cup Roma tomatoes, diced (approx. 2 – 3)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup green onions, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cup guacamole (recipe to follow)
- Lime wedges, for garnish
- Blue corn tortillas, or whatever you have on hand
Preheat oven to 400F.
Place a wire cooling rack upon a baking sheet. Lay out the fillets upon the cooking rack, and sprinkle with cumin, salt and pepper. Toss in the oven for 15 minutes. (With 5 minutes left, throw in the tortillas wrapped in a little tin foil to heat them through).
In the meantime, prepare the toppings, and make the guacamole.
2 Minute Guacamole
- 2 ripe avocados, halved, pitted
- 1/4 cup fresh cilantro, finely chopped
- 1 lime, juiced
- 1/2 tsp granulated garlic powder
- 1/4 tsp ground cumin
- Pinch coarse salt and pepper
Mash all ingredients in a bowl together. Taste and adjust seasoning accordingly.
When the fish has finished cooking, create the tacos as you please. Serve and enjoy!
This recipe comes together in 25 – 30 minutes from start to finish. As soon as that oven is preheated, you’re off to the races. This is my idea of a perfect Monday evening meal.
Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation