Rockin’ Fish Tacos
These fish tacos are fresh and versatile. They have wonderfully fresh mexican flavors and pair really well with my Mango & Avocado Salsa. Enjoy these tacos as a meal or a great appetizer on corn tortillas cut into smaller circles using a circle cookie cutter. Then crisp the tortillas in the oven, according to the following instructions. The crispy tortillas add a satisfying crunch to this un-fried version of fish tacos.
The Mango & Avocado salsa makes a great appetizer when paired with chips. It also is a great compliment to fish tacos, fajitas or any simple grilled piece of fish for a fresh creamy twist. It is especially good with fresh Halibut or Rock Fish baked or grilled, when it is in season. Enjoy!
- Yield: 4 - 6 as entree, 8-10 as appetizer 1x
- Category: Appetizer, Dinner, Lunch, Main Dish
- Cuisine: Mexican
Ingredients
- 1 1/2 lbs fresh, wild caught white fish such as Rock Fish or Halibut
- 1 t olive oil or avocado oil
- 2 t Ancho Chili Powder
- 1 1/2 T Smoked Paprika
- 1/2 t Dry Oregano (crushed (preferably Mexican Oregano))
- 1 t ground cumin
- 1 t garlic powder
- 1/2 t freshly ground pepper
- 1/2 t kosher or course sea salt
- 1 lime or lemon (juiced (two may be used if more liquid is needed))
- 12 corn tortillas (preferably organic and non-gmo)
For Mango & Avocado Salsa
- 1 large mango (ripe, peeled, seeded and diced small)
- 1/4 red onion (diced small)
- 1 large ripe avocado (peeled, seeded and diced small)
- 1 T cilantro leaves (chopped fine)
- 1 lime (juiced)
- pinch Salt
Instructions
- Preheat oven or barbecue grill to 400℉. In a small bowl, combine the chili powder, paprika, oregano, cumin, garlic powder, pepper and salt.
- Mix well and set aside.
- In a large baking dish, drizzle a little olive oil on the bottom of the dish.
- Place the fish in the dish and sprinkle spice mixture from the small bowl over the top of the fish.
- Then squeeze the lemon or lime juice over the top of the fish and spice mixture.
- Bake the fish for approximately 15-20 minutes or until cooked through but still moist. If grilling, place fish on a barbecue grill pan designed for fish that has been lightly coated with oil. Grill the fish over indirect 400℉ heat until cooked through and still moist.
For the Mango & Avocado Salsa
- This recipe looks and tastes best when all ingredients are diced to be approximately the same size.
- In a medium size mixing bowl, combine all ingredients and mix together gently.
For Crispy Corn Tortillas
- Set the racks in your oven to the center position. Preheat oven to 400℉.
- Line two baking sheets with parchment paper or silicon baking mats.
- Arrange full size corn tortillas in two rows of three. There should be six tortillas on each baking sheet. If baking smaller tortillas for appetizer portions, more will fit on each baking sheet.
- Drizzle the tortillas with a small amount of olive oil or avocado oil.
- Place the baking sheets in the oven putting one pan on the upper rack and one on the middle rack.
- Bake for approximately 6 minutes and then rotate the pans so that the one on the lower rack is now on the top and visa versa.
- Continue baking for approximately for 3 minutes more until the tortillas are crisp and golden.
- Remove the baking sheets from the oven and allow the tortillas to cool until it is time to serve them or you may serve them immediately while they are warm.
Rockin' Fish Tacos – These fish tacos are fresh and versatile. They have wonderfully fresh mexican flavors and pair really well with my Mango & Avocado Salsa. Enjoy these tacos as a meal or a great appetizer on corn tortillas cut into smaller circles using a circle cookie cutter. Then crisp the tortillas in the oven, according to the following instructions. The crispy tortillas add a satisfying crunch to this un-fried version of fish tacos.
The Mango & Avocado salsa makes a great appetizer when paired with chips. It also is a great compliment to fish tacos, fajitas or any simple grilled piece of fish for a fresh creamy twist. It is especially good with fresh Halibut or Rock Fish baked or grilled, when it is in season. Enjoy! – fresh, wild caught white fish such as Rock Fish or Halibut, olive oil or avocado oil, Ancho Chili Powder, Smoked Paprika, Dry Oregano (crushed (preferably Mexican Oregano)), ground cumin, garlic powder, freshly ground pepper, kosher or course sea salt, lime or lemon (juiced (two may be used if more liquid is needed)), corn tortillas (preferably organic and non-gmo), For Mango & Avocado Salsa: mango (ripe, peeled, seeded and diced small), red onion (diced small), ripe avocado (peeled, seeded and diced small), cilantro leaves (chopped fine), lime (juiced), Salt, , Preheat oven or barbecue grill to 400℉. In a small bowl, combine the chili powder, paprika, oregano, cumin, garlic powder, pepper and salt.; Mix well and set aside.; In a large baking dish, drizzle a little olive oil on the bottom of the dish.; Place the fish in the dish and sprinkle spice mixture from the small bowl over the top of the fish.; Then squeeze the lemon or lime juice over the top of the fish and spice mixture.; Bake the fish for approximately 15-20 minutes or until cooked through but still moist. If grilling, place fish on a barbecue grill pan designed for fish that has been lightly coated with oil. Grill the fish over indirect 400℉ heat until cooked through and still moist.; For the Mango & Avocado Salsa: This recipe looks and tastes best when all ingredients are diced to be approximately the same size.; In a medium size mixing bowl, combine all ingredients and mix together gently.; For Crispy Corn Tortillas: Set the racks in your oven to the center position. Preheat oven to 400℉. ; Line two baking sheets with parchment paper or silicon baking mats.; Arrange full size corn tortillas in two rows of three. There should be six tortillas on each baking sheet. If baking smaller tortillas for appetizer portions, more will fit on each baking sheet. ; Drizzle the tortillas with a small amount of olive oil or avocado oil. ; Place the baking sheets in the oven putting one pan on the upper rack and one on the middle rack. ; Bake for approximately 6 minutes and then rotate the pans so that the one on the lower rack is now on the top and visa versa. ; Continue baking for approximately for 3 minutes more until the tortillas are crisp and golden.; Remove the baking sheets from the oven and allow the tortillas to cool until it is time to serve them or you may serve them immediately while they are warm.; ; – – Appetizer – Dinner – Lunch – Main Dish – Mexican – Dairy Free – Gluten Free – Healthy Comfort Food – Pescatarian