fish tacos

Fish tacos are one of my favorite things to eat, but I always considered them to be something I could only get in a restaurant. The thought of cooking fish tacos at home seemed intimidating, but I found that it is one of the simplest, quickest, kid-friendly, and healthiest weeknight meals I could make!

Fish can be expensive compared to other proteins. However, using them in tacos is a great way to stretch this often pricy ingredient. Tortillas are an inexpensive vessel and I love to compliment the, full-flavored fish with a fun condiment, such as fresh peach salsa. The balance of spicy, sweet, sour, and salty makes for a memorable, super-satisfying, and delicious meal.

You can also use frozen fish in this dish. I highly recommend Costco’s frozen Wild Pacific Mahi-Mahi. It’s a firm, white-fleshed, mild tasting fish.

Traditionally, blackened fish is cooked in a skillet. However, as a home cook making weeknight meals for my family, that technique is a bit too messy for me. Instead of cooking the fish on a skillet, I like to place the filet, spices, lemon, and butter inside a sealed pouch. This technique steams the fish and keeps it moist. Clean up is also a breeze.

One more hack, when cooking fish, I always try to cook it the night before trash day. That way, you can take the leftovers directly to the outdoor trash can. Your house won’t smell like fish for days to come!