This taco recipe will have your mouth watering for more. It’s perfect for a summer night – light and fresh! We have a lot of fresh fish throughout the summer as a fishing family, so I had to start thinking of other ways around our normal fried fish routine. This recipe was made up on a complete whim and we love how it turned out!
- 1 lb of blackfish or any other white, flaky fish.
- 1-2 limes
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1-2 tsp cumin (to your preferences)
- salt and pepper
Put fish on a jelly roll pan or casserole dish (I used to use my Pampered Chef large stone pan until I broke it). Cover with olive oil and lime juice. Add spices to the top of the fish.
Cook in the oven at 350 degrees for approximately 45 minutes — or until the fish can be easily be flaked with a fork. We use Blackfish which is a thick, so it takes a lot longer to cook then Flounder or a thinner type fish.
- Chop 3-4 fresh tomatoes, 1 small onion and juice of 1/2 lime. Let it marinate.
- Chop and slice iceberg lettuce.
- Sharp cheddar cheese
- Sour cream
Enjoy on a warm tortilla!