Quick Fish Tacos


Sometimes all I want is a fast, fresh dinner, where everyone can pick and choose toppings to their own tastes, and I can drown everything in fresh lime juice.

These quick fish tacos are exactly what I’m looking for more often than not – on corn tortillas, and filled with crunchy, cold veggies to counteract the hot fish and the sweet/salty mayo.

A meal that suits everyone in minutes – don’t forget the hot sauce!

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Quick Fish Tacos
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Course Main Dish, Mexican
Cuisine Mexican
Keyword Cabbage, Organic
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish, Mexican
Cuisine Mexican
Keyword Cabbage, Organic
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Cook your fish pieces to your liking and keep warm.
  2. In a small frying pan, saute the broccoli in a little olive oil and garlic until cooked through (but still retains some bite) and browning in places.
  3. Toast your corn tortillas in a hot frying pan until warm, pliable, and beginning to char in places.
  4. Serve with bowls of fresh shredded cabbage, sliced onion, sauteed broccoli, grated parmesan/manchego and limes for squeezing over.
  5. Drizzle each portion with the mayo and your favourite hot sauce.

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