Taco night is probably one of the best dinner nights anyone could have at home! Not only is it inexpensive, easy, and quick, it always makes for a casual and laid back evening. A couple margaritas to go along with your tacos isn’t a bad idea either.
Margarita Monday, Taco Tuesday, Fiesta Friday… whichever night you choose to transform your kitchen into a cantina, you won’t be disappointed- especially with a delicious recipe likes these fish tacos with creamy slaw and fiery salsa. These tacos are so flavorful because each element brings a different taste to your palate. It’s absolutely mouth-watering!
For the salsa, you will need:
8 Roma tomatoes, quartered
1 yellow onion, medium dice
1 jalapeño pepper, cut in half & seeded
2 Tbsp avocado oil
1 can original Rotel
1 clove garlic, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground Cumin
1/2 cup fresh Cilantro
1 whole lime, juiced
Preheat the oven to 375 degrees F. Spread the tomatoes, onion, and jalapeño pepper on a baking sheet. Drizzle 2 Tbsp olive oil over the vegetables and roast until they begin to look browned and charred, about 25-30 minutes. Remove from the oven and allow to cool.
Using a food processor or blender, combine the roasted veggies with the Rotel, minced garlic, sugar, salt, ground cumin, cilantro, and lime juice. Puree until smooth or chunky… whichever you prefer. Season with salt & pepper to taste.
For the fish tacos you will need:
Servings: 6-8 tacos
1 Tbsp avocado oil
Cabbage mix (pre-cut in bag)
1/2 cup mayonnaise
1 large lime, juiced
1 Tbsp freshly chopped dill
1 avocado, small dice
1 yellow onion, cut into 1/4″ strips
1 red bell pepper, cut into 1/4″ strips
1 small jalapeño pepper, small dice
2 cloves garlic, minced
Smoked Chili Powder
Salt & Pepper
1 avocado, small dice
In a medium saute pan over medium heat, saute the onion, bell pepper, and jalapeño until tender, about 7 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle with salt and pepper.
*You can either cook your fish on the stove or on the grill.* Season the cod on both sides with a sprinkle of salt, chili powder, ground cumin, and freshly ground black pepper. In a small sauté pan, heat the avocado oil over medium high heat. Once the oil is hot, sear the cod on one side until browned, about 4 minutes. Carefully flip the cod and sear on the other side for another 4 minutes. Transfer the fish to a bowl or plate. Using a fork, break up the cod until it is flakey. Add the cod to the sautéed vegetable mixture.
For the cabbage slaw, mix the mayonnaise with cabbage mix, lime juice, dill, and a sprinkle of salt and pepper. Heat the corn tortillas in a small sauté pan over low heat until they are slightly on the crunchy side but still bendable.
Assembling the tacos: Spoon some of the sautéed veggie and fish on the corn tortilla. Top with a little bit of the salsa, the creamy slaw, and some of the diced avocado. Perfecto!