Living in Florida, we fish a lot!
We’ve recently developed a love for spear fishing which has been an absolute blast and kept our freezer very full. One of our favorite dishes to make are these delicious Easy Fish Tacos. Shout out to our favorite captain and charter TJ with 2’Shea Charters – if you’re in the Tampa/St.Pete area and looking to fish with the best, give TJ a call!
This Easy Fish Taco recipe is a staple in our house, especially when we are looking for something quick and easy to throw together. So whether you can catch the fish yourself, or grab it from the store, you’ll love this delicious recipe. Watch the video here, or follow the recipe below and I’ll show you how to make these mouth-watering Easy Fish Tacos in less than 30 minutes.
If you’re a fan of fish, you have to try out this recipe from our Station Series – this is salmon on a whole new flavor level!
Easy Fish Tacos
Helpful Kitchen Tools
Ingredients
Coleslaw
- 1 cup Greek yogurt
- 4 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp celery salt
- 16 oz bag of coleslaw
Pico de Gallo
- 1/2 yellow onion
- 5 Roma tomatoes
- 2 jalapeños
- 1 bunch fresh cilantro
- 1 lime
Fish
- 30 oz flaky white fish (we like hogfish or snapper)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
Remaining Ingredients
- 9 'carb balance' tortillas
- 1 cup light mayonnaise
- 1/4 cup Sriracha sauce
Instructions
Coleslaw
- Mix together 1 cup Greek yogurt, 4 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp celery salt, and a pinch of salt and pepper
- Toss with 16 oz bag of coleslaw, mix together well and refrigerate
Pico de Gallo
- Dice 1/2 yellow onion, 5 Roma tomatoes, and 2 jalapeños
- Chop 1 bunch fresh cilantro
- In a medium sized bowl, mix the onion, tomatoes, jalapeños and cilantro together
- Add the zest and juice from 1 lime
- Add salt and pepper to taste
- Mix together well and refrigerate
Fish
- Season 30 oz flaky white fish (we like hogfish or snapper) with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp Cajun seasoning, and a pinch of salt and pepper
- Sear the fish in a fry pan over medium heat with 1 tbsp olive oil until crispy and cooked through
- After cooking, shred the fish with a fork
Tortillas
- Warm 9 'carb balance' tortillas wrapped in foil for approximately 3 minutes in a 350F oven
Spicy Mayo
- Mix 1 cup light mayonnaise and 1/4 cup Sriracha sauce
Assemble
- Layer your warm tortillas with fish, homemade coleslaw, pico de gallo, and spicy mayo
