Fish Tacos
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mexican
Serves: 2
Ingredients
  • 2 tilapia fillets
  • ½ package of McCormick Taco Seasoning Mix to taste (For a gluten-free option do not use seasoning mix. (Use only a recipe of: Red Chili Pepper flakes, a dash of paprika, a dash of onion powder, garlic salt and pepper to taste).
  • 1 small onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 4 garlic cloves, diced
  • 2 Roma tomatoes, diced
  • sharp cheddar cheese, shredded
  • 2 c. shredded lettuce (or shredded cabbage)
  • garlic salt and pepper to taste
  • coconut oil or extra virgin olive oil
  • 4-5 corn tortillas
  • Maryann’s Chunky Guacamole recipe
Instructions
  1. In a skillet on the stove top, cook tilapia fillets in coconut oil about 5-8 minutes until done.
  2. Remove fish from skillet and place in a large bowl.
  3. Break apart the fillets with a fork so that the fish is in tiny chunks. Set aside. Clean the skillet.
  4. Place skillet on the stovetop with 1 T. coconut oil.
  5. Add in onion, garlic, peppers, garlic salt and pepper to taste.
  6. Cook until onions and peppers are soft and slightly golden.
  7. While onion and pepper mixture is cooking, stir occasionally.
  8. Shred cheddar cheese and place on a large dish.
  9. Dice tomatoes and place on the dish next to the cheese.
  10. Shred lettuce and place next to lettuce and cheese.
  11. When onion and pepper mixture is cooked, put mixture into a pretty bowl by itself. Serve with warm corn tortillas and build your own tacos! Get my Chunky Guacamole recipe!
Recipe by at https://maryannridinispencer.com/maryanns-simply-delicious-fish-tacos-for-cinco-de-mayo-and-every-day/