Fish Tacos

No ratings yet
Print Pin
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 893kcal

Ingredients

Tacos

  • 8 oz Grouper filets
  • 1 Lime zested and juiced
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Corn
  • 1/4 cup Black beans rinsed and drained
  • 2 TBSP Avocado diced
  • 1 Radish thinly sliced
  • 2 TBSP Fresh cilantro chopped
  • 1 TBSP Jalapeño pepper seeded and minced
  • 4 - 6 Soft taco shells depending on size
  • 1/4 cup Queso fresco crumbled fine
  • Salsa verde optional
  • Hot sauce optional

Seasoning

  • Salt to taste
  • Black pepper to taste

Guacmole and Chips

  • 1 large Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • 1/2 tsp Garlic powder
  • 1/4 tsp Lime juice
  • 1/4 tsp Ground cumin
  • 2 oz Tortilla chips

Margarita Mocktail

  • 20 oz Sparkling water cold
  • 2 oz Orange juice
  • 2 TBSP Lime juice
  • 2 TBSP Honey sub simple syrup or agave syrup
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Place the fish on a baking sheet and season with lime juice, zest, oil, salt, and pepper. Set aside.
  • Make the topping: In a bowl mix the corn, black beans, avocado, radish, cilantro, and jalapeño (if using). Squirt some of the lime juice and season with salt and pepper.
  • Make the guacamole: Slice the avocados in half, remove the pit and skin, then place in a mixing bowl. Mash the avocado with a fork. Add the remaining ingredients (except the chips) and stir them together. Season with salt and pepper to taste.
  • Make the fish: Bake for about 10 to 15 min to an internal temperature of 125°F (51°C) using a thermometer. Then gently cut into pieces.
  • Warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally.
  • Assemble the tacos: Place the fish on the taco shells, and top with corn black bean mixture and queso fresco.
  • Margarita: Mix all the ingredients for the mocktail until combined. Serve over ice.
  • Serve: Enjoy the tacos with optional salsa verde or hot sauce on the side, chips and guacamole, and margarita mocktail.

Nutrition

Calories: 893kcal | Carbohydrates: 83g | Protein: 23g | Fat: 58g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 482mg | Potassium: 1684mg | Fiber: 29g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 43mg | Calcium: 274mg | Iron: 6mg

Fish Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 893 kcal

Ingredients
 
 

Tacos

  • 8 oz Grouper filets
  • 1 Lime zested and juiced
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Corn
  • 1/4 cup Black beans rinsed and drained
  • 2 TBSP Avocado diced
  • 1 Radish thinly sliced
  • 2 TBSP Fresh cilantro chopped
  • 1 TBSP Jalapeño pepper seeded and minced
  • 4 - 6 Soft taco shells depending on size
  • 1/4 cup Queso fresco crumbled fine
  • Salsa verde optional
  • Hot sauce optional

Seasoning

  • Salt to taste
  • Black pepper to taste

Guacmole and Chips

  • 1 large Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • 1/2 tsp Garlic powder
  • 1/4 tsp Lime juice
  • 1/4 tsp Ground cumin
  • 2 oz Tortilla chips

Margarita Mocktail

  • 20 oz Sparkling water cold
  • 2 oz Orange juice
  • 2 TBSP Lime juice
  • 2 TBSP Honey sub simple syrup or agave syrup

Instructions
 

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Place the fish on a baking sheet and season with lime juice, zest, oil, salt, and pepper. Set aside.
  • Make the topping: In a bowl mix the corn, black beans, avocado, radish, cilantro, and jalapeño (if using). Squirt some of the lime juice and season with salt and pepper.
  • Make the guacamole: Slice the avocados in half, remove the pit and skin, then place in a mixing bowl. Mash the avocado with a fork. Add the remaining ingredients (except the chips) and stir them together. Season with salt and pepper to taste.
  • Make the fish: Bake for about 10 to 15 min to an internal temperature of 125°F (51°C) using a thermometer. Then gently cut into pieces.
  • Warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally.
  • Assemble the tacos: Place the fish on the taco shells, and top with corn black bean mixture and queso fresco.
  • Margarita: Mix all the ingredients for the mocktail until combined. Serve over ice.
  • Serve: Enjoy the tacos with optional salsa verde or hot sauce on the side, chips and guacamole, and margarita mocktail.

Nutrition

Calories: 893kcalCarbohydrates: 83gProtein: 23gFat: 58gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 34gTrans Fat: 0.03gCholesterol: 22mgSodium: 482mgPotassium: 1684mgFiber: 29gSugar: 4gVitamin A: 665IUVitamin C: 43mgCalcium: 274mgIron: 6mg
Tried this recipe?Let us know how it was!