7/21/20

Easy Spicy Fish Tacos Recipe


By on 7/21/2020 04:11:00 PM

With everyone home every day these days, I find myself cooking more large meals for lunch than I have during previous summer!  This summer, I try to make large batches of food that are easy and reheat well for a second (or third!) day of leftovers!  These fish tacos are easy, spicy, loaded with flavor--and generally pretty healthy too!  What is my go-to fish taco recipe?

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Ingredients for Easy, Spicy Fish Tacos

3 Tbsp. Butter, Cubed & Divided in Half
1 1/2 lbs. Tilapia

1 tsp. Paprika
1 tsp. Cumin
1/2 tsp. Black Pepper
1/2 tsp. Salt

1 Bell Pepper (Red, Orange or Yellow)
1 Yellow Onion

Extra Toppings:  Guacamole (my favorite recipe here) or Sliced Avocado, Diced Jalapenos

Instructions for Fish Tacos
Prepare Spice Mix. In a small mixing bowl, mix together the chili powder, garlic powder, paprika, cumin pico de gallo, salt and pepper.  Pull out a couple of teaspoons of the spice mix into a small bowl to use to season the peppers and onions.   Set aside the remaining spice mixture to season the fish.

Preheat Oven, Prepare Pans, and Season & Bake Fish. Preheat the oven to 400°F.  Melt the butter in two 13x9 inch glass or ceramic baking dishes.  I usually just put the pans into the oven and let the butter melt while the oven preheats.  Dip the fish into the melted butter, turning to lightly coat both sides of each piece of fish.  Place the fish skin side down and sprinkle the reserved seasoning evenly over the fish pieces. 

Bake for 20 minutes or until fish flakes easily with a fork.


Prepare the Sauteed Veggies.  In a medium skillet, heat a tablespoon of olive oil.  Saute the chopped peppers and onions until tender.  Season with the spice blend that you set aside earlier and toss the veggies to coat them evenly. 

Build the Fish Tacos.  Remove the fish from the baking pans and place it into a mixing bowl so that you can break up the pieces into bite-sized chunks and bits.  Place about 3-4 ounces of fish on to each corn tortilla round, top with 1/4 c. of the pepper and onion mixture, and a spoonful or two of guacamole.   Garnish with extra toppings of your choice. 

Serve Warm.  We often serve these tacos with a corn salad or tossed green salad. 


Fish Tacos
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Fish Tacos

Yield: 6-8 Tacos
Author: Angela Thompson
Prep time: Cook time: 12 MTotal time: 12 M

Ingredients:

Ingredients for Fish Tacos
  • 3 Tbsp. Butter, Cubed & Divided
  • 1 1/2 lbs. Tilapia
  • 1 tsp. Chili Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • 1/2 tsp. Pico de Gallo Seasoning
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Salt
  • 1 Bell Pepper (Red, Orange or Yellow)
  • 1 Yellow Onion
  • Corn Tortillas
  • Extra Toppings: Guacamole (my favorite recipe here) or Sliced Avocado, Diced Jalapenos

Instructions:

Instructions for Fish Tacos
  1. Prepare Spice Mix. In a small mixing bowl, mix together the chili powder, garlic powder, paprika, cumin pico de gallo, salt, and pepper. Pull out a couple of teaspoons of the spice mix into a small bowl to use to season the peppers and onions. Set aside the remaining spice mixture to season the fish.
  2. Preheat Oven, Prepare Pans, and Season & Bake Fish. Preheat the oven to 400°F. Melt the butter in two 13x9 inch glass or ceramic baking dishes. I usually just put the pans into the oven and let the butter melt while the oven preheats. Dip the fish into the melted butter, turning to lightly coat both sides of each piece of fish. Place the fish skin side down and sprinkle the reserved seasoning evenly over the fish pieces.
  3. Bake for 20 minutes or until fish flakes easily with a fork.
  4. Prepare the Sauteed Veggies. In a medium skillet, heat a tablespoon of olive oil. Saute the chopped peppers and onions until tender. Season with the spice blend that you set aside earlier and toss the veggies to coat them evenly.
  5. Build the Fish Tacos. Remove the fish from the baking pans and place it into a mixing bowl so that you can break up the pieces into bite-sized chunks and bits. Place about 3-4 ounces of fish on to each corn tortilla round, top with 1/4 c. of the pepper and onion mixture, and a spoonful or two of guacamole. Garnish with extra toppings of your choice.
  6. Serve Warm. We often serve these tacos with a corn salad or tossed green salad.
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About Angela

Angela is a freelance travel writer and lifestyle blogger, blessed with 3 beautiful daughters, 5 moody cats, 1 spoiled dog, and 1 very supportive husband.

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