Monday, August 3, 2015

Chipotle Garlic Fish Tacos



Chipotle Garlic Fish Tacos... This is a great dinner to make on a busy week night, because they only take about 20 minutes to make! I know everyone knows how to make tacos, so this really isn't so much of a recipe...its more of a dinner idea. Lee and I made these last night and they were so good! Here's how we made them:

Ingredients
2 thawed fish fillets (Choose whatever kind of fish you like best! I love Tilapia, and Lee loves Salmon, so we thawed one of each)
1/2 cup chopped onion
1/2 cup chopped bell pepper (I used yellow, but any color will work)
3 chopped button mushrooms
1/4 cup shredded Colby-Jack cheese
Chipotle Garlic Seasoning
Garlic Salt
2 flour tortillas
spinach leaves (or lettuce if you prefer)
salsa (optional)
guacamole (optional)

This makes enough for 2 large tacos, which is enough to serve 2 people, but can easily be doubled to serve 4.

To start, pre-heat your oven to 350 degrees. For easy clean-up, line a cookie sheet with aluminum foil and spray with cooking spray. Lay your fish fillets out on the pan and sprinkle them with chipotle garlic seasoning. Once your oven is heated, bake them for about 10 minutes, or until cooked through.

While your fish fillets are baking, drizzle a skillet with extra virgin olive oil, and throw in your onions, peppers, and mushrooms. Sprinkle some garlic salt and chipotle garlic seasoning on them. I didn't measure my seasoning, but if I had to guess, I'd say I probably used about a teaspoon of Chipotle Garlic and a 1/2 teaspoon of Garlic Salt. Once the veggies are soft, remove your skillet from the heat.


These are the two seasonings I used on my tacos. The Chipotle & Roasted Garlic came from Schnuck's and the Garlic & Sea Salt grinder came from Aldi.




Once your fish and veggies are both cooked, then you can assemble your tacos. On my tortilla, I started by spreading guacamole all over the middle. Then I cut my fish fillet into bite size pieces and placed them in the tortilla. Layer on your shredded cheese, veggies from the skillet, drizzle on some salsa, and top with spinach leaves. Then roll up your taco an enjoy! We ate our tacos with a side of queso, salsa, and chips.

You can switch this up and use any kind of fish, and any kind of veggies! It's tasty, healthy-ish, and quick to make. What more could you want in a dinner? Enjoy, friends!








Here is a pic of my tilapia taco prior to adding my spinach on top. 



This one is Lee's salmon taco. He also added a few chopped tomatoes to his. 



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