Ah, fish tacos. Living in San Diego has made me spoiled on fish tacos. I love going to Rubio’s to get beer-battered fish tacos, but at over 1,000 calories per meal I rarely get it… unless I’m pregnant. Then I go crazy because, you know, the baby wants it.
But I digress.
I’ve been cooking so much more lately since my husband has gone Paleo. And I just came up with this super-easy spicy fish taco recipe that even my kids enjoy – though I turn down the heat on their fish a bit and serve it up with tortilla chips.
- 2-3 six-inch size filets of white fish (I prefer sole or cod)
- 6-10 whole leaves of romaine lettuce
- 1 tsp garlic salt or 1 clove garlic, chopped
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (adjust according to taste – I omit this for the kiddos)
- 1/4 tsp white pepper (I get mine from the Asian supermarket or use black pepper as a substitute)
- 1/2 to 1 cup cheddar cheese, shredded
- 1 avocado
- 1 jar salsa
- 1-2 tbsp olive oil
- Heat a large skillet pan to medium heat. Add olive oil.
- Combine all the dry spices in a bowl. Sprinkle spice mixture on both sides of fish, then place fish in the pan.
- Cook on each side for 2-3 minutes, until browned and cooked evenly. Set aside.
- Cut open avocado and slice into cubes.
- Place 2-3 romaine lettuce leaves on plates. Top with fish, then add avocado, cheese and salsa.
Makes 3-4 servings.