I made these Fantastic Fish Tacos when the grandchildren were coming over Friday evening for dinner and I wanted to surprise them with something extra yummy that they had not eaten before. I wanted to stay in the weekday theme that my grandson Mason likes – he likes to have a specific food for each day of the week – you know; Taco Tuesdays, Marinara Mondays, etc. So I made up these Fantastic Fish Tacos Friday for him, but I didn’t tell them what they were made of and of course most of you know why, we love to play “guess the ingredients” game whenever they’re here for dinner because it makes dinner way too fun! It’s also a great way to sneak in something a little healthier for your family and those picky eaters, and these Fantastic Fish Tacos surly did that.
I had them all surprised with these Fantastic Fish Tacos. But, sad to say – I did not win this round of “guess the ingredients” because three of them gave the answer on the second bite! I thought I was sure to walk away with the award on this Friday evening, but alas, my grandchildren won and believe me, they didn’t hesitate to tell me that, all evening long! My granddaughter was like “duh, Grammie, it was easy because the house still smelled a little like fish”. They’re just too smart for their own good.
Fantastic Fish Tacos are a quick and easy meal to fix on those evenings when you want to be in and out of the kitchen fast so you can spend time playing games with the family.
- ¼ tsp – Sea Salt
- ¼ tsp – Ground Black Pepper
- 2 TBSP. – Coconut Oil
- 4 – Tilapia Filets*
- 1 can – Black Beans – rinsed and drained well
- 1 cup – Red Onion – chopped
- 1 cup – Corn – frozen, thawed
- ½ cup each – Red, Green and Yellow Bell Pepper - chopped
- 2 TBSP. – McCormick’s Gluten-Free Taco Seasoning
- Salsa – I used my homemade salsa but you can use jar
- Diced tomatoes, chopped lettuce and sour cream for toppings - optional
- Taco Shells – 100% Corn
- Season fish filets with salt and pepper. Heat coconut oil in large skillet on medium heat. Add fish filets and cook 3 minutes on each side. Remove fish from pan and let relax on a plate. Once cool shred filets with a fork.
- While fish relax cook in same pan you used for the fish – onion, corn, bell peppers and cook on med for 5 minutes. Add black beans and taco seasoning and cook an additional 3 minutes.
- Remove from heat and add shredded fish to the mix. Combine well and scoop into taco shells and garnish with your favorite toppings and serve.
*When possible always purchase from your local fish mongers, if you don’t have fresh fish available frozen will work just as well. I use tilapia in the winter because it’s one of the only fish that don’t leave a lingering smell in the house.
These Fantastic Fish Tacos are super easy to make and can be made to feed a large group of people. They’re simply delicious and will satisfy even the pickiest eaters. Not everyone in my family is a big fan of fish like I am, but with these tacos, I was able to get one of our grandchildren that says “I don’t like fish” to eat them. Yay! Can I get a big Grammie amen! I always do the happy kitchen dance when they eat something that they really don’t care for and really end up loving it. Bring something new and delicious to the table with these Fantastic Fish Tacos and play the “guess the ingredients” for any evening of fun and laughter around your table.
From my kitchen to yours,
Want another great fish recipe? Try my Pan Seared Halibut!
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