Fish tacos. Are. AWESOME! The flakiness of the fish combined with creamy avocado, crunchy cabbage and the irresistible sourness of fresh lime juice is one of my favorite things. And when my husband and I planned on spending the day at Kings Dominion, I knew I needed a simple dinner that was as delicious as it was easy.
2-3 white fish filets
1 small head red cabbage
Here’s how I did it: the day before, chop up half a head of red cabbage (green would work too but it’s not as fun!). Mix mayonnaise (enough to reach a dressing consistency) and juice of one lime in a bowl before adding cabbage. Cover and store in fridge.
When you’re ready for dinner, rinse your fish filets (tilapia, catfish, even frozen & thawed–any white fish will do), and season them with a bunch of seasonings! I added garlic powder, red pepper, cumin, ginger, oregano, salt and pepper, basically whatever I have on my spice rack.
Heat pan on medium high heat, add olive oil and/or butter and sauté fish for 3 minutes on each side.
Meanwhile, wrap corn tortillas (I do 3 per person, 6 total) together in tinfoil and place in oven. Preheat oven to 300 degrees to warm them up. Grab 2 avocados, cut them open and scoop them out. Slice each one into thin pieces and place on a plate; squeeze with half a lime.
And that’s your dinner! Cut the last half a lime into 2 wedges and put one on each plate. Perfect for hungry and sore roller coaster riders! 🙂