There’s a reason why fish tacos are a favorite!
I’m so excited to be sharing this recipe with you all today…because I am seriously nuts about fish tacos.
They are one of my all-time favorite meals to make, partly because they can be ready to go in less than 20 minutes, and partly because they’re healthy and fresh. But mostly I love fish tacos because they are just so good. Like, SO good!
I have taught a handful of friends over the years how to make fish tacos, and I always recommend they start with tilapia. It’s a great mild fish, inexpensive, and really easy to cook.
So here’s the how-to for one of my favorite quick and easy recipes:
Start with some Old El Paso taco shells. I love how they’re slightly flat on the bottom so that they stand up! Great for presentation!
To prepare the fish, season it on both sides with a mix of chili powder, cumin, salt and cayenne.
Heat olive oil in a large sauté pan, and then add the fish. Cook for 2-3 minutes per side until the fish flakes easily with a fork. Remove from heat, and then break up the fish into bite-sized pieces.
Portion the fish out into the taco shells, then layer with lettuce and avocado and sprinkle with lots of lime juice. Enjoy!