Easy Fish Tacos
So a few weeks ago, I added fish tacos to my family’s weekly meal plan, but I didn’t really have a recipe or a plan to go with them. I glanced at a few recipes, bought some veggies at the grocery store that looked good and whinged it. and Oh. MY. GOODNESS! They were delicious! I immediately wrote down the recipe so I could recreate it and share with all of you!
Jump to Recipe
Ingredients
This recipe does have ingredients that you can switch out pretty easily if needed. I used a yellow bell pepper, just to add some different colors, but you can go with whatever you prefer. Roma tomatoes are also on the list because they are a meatier tomato and they won’t juice out as bad. However, regular is going to give you a similar flavor, they are just messier.
Finally, I used Van de Kamp’s fish fillets for sandwiches because that is what I had. I like that they were easy to make and the breading added some extra crunch to the tacos. If you use the regular sized fillets, you might need a few more to have enough fish. If you want to use a completely different kind of fish I am sure that is fine too, just cook as necessary before adding to the tacos.
Preparing the Fish Tacos
Most of the prep work for this recipe comes with chopping all the veggies for the Pico de Gallo. Lots and lots of chopping. Feel free to use a processor, just make sure you don’t mash the veggies. I used my husband 🙂 He helped chop, so I didn’t have as much work to do. Also, if possible, prepare the Pico de Gallo the night before. This allows the flavors to blend with each other.
The sauce can also be prepared beforehand and stored in the refrigerator. This makes dinnertime quick and easy when those toddlers are all hangry!
Easy Fish Tacos
Ingredients
Pico de Gallo
- 4 Roma tomatoes
- 1 yellow bell pepper
- 8 cilantro stalks
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp tumeriac
- 1 cup chopped red onion
- 3 tbsp lime juice
For Tacos
- 6 Van de Kamps fish fillets (sandwich sized)
- 12 soft taco shells
Fish Taco Cream Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tsp taco bell taco sauce medium
Instructions
Prepare Ingredients
- Chop Roma tomates, bell pepper, cilantro and onion and combine.
- Mix in salt, cumin, tumeriac, and 2 tbsp lime juice. Let sit overnight if possible.
- When ready to prepare tacos, bake fish fillets according to package instructions.
- Meanwhile, whisk together mayo, sour cream, 2 tsp lime juice and taco bell sauce together to create the fish taco cream sauce.
Build Tacos
- Chop fish fillets. Add to the bottom of soft taco shells.
- Top with pico de gallo and cream sauce.
- Enjoy!
Hope you enjoy! If you try them out, be sure to tag me on instagram @blessedmamalife. Also leave me a comment below! Happy Cooking!
If you like these, you might enjoy some of our other family favorites:
