Sunday I made some salsa fresca and I’ve been snacking on it ever since. There’s quite a bit of it, so just eating it with chips wasn’t cutting it. After some digging around in the fridge, I decided to make fish tacos. We had some wild-caught Pollock in the freezer, some spinach that’s close to going bad and needed to be used, gluten free tortillas, and some organic carrots. All the makings of fish tacos! This is definitely something you could make with different varieties of fish or veggies. The bare bones of the recipe are there, and you can tweak it according to what you like and/or have on hand.
- Fish fillet (I used Pollock but you can use whatever you have on hand)
- Lemon infused olive oil (you can substitute use olive oil and lemon or lime juice)
- Organic carrots
- Organic spinach
- Salsa fresca (roughly chop 8 Roma tomatoes, ¼ cup red onion, 1 Serrano pepper, juice of 1 lime, season with salt, pepper, garlic & onion powder to taste)
- Salt, pepper, garlic & onion powder to taste
- Gluten free tortillas (I used Rudi’s brand)
- Bake the fish fillet (from frozen: coat both sides with olive oil & seasonings, wrap in foil, bake on 350 for 40 minutes – time may need to be adjusted depending on the size of the fillet)
- Chop the spinach
- Julienne the carrots
- Place tortillas on a plate
- Put veggies in the tortilla
- Once the fish has cooled, cut into bite-sized pieces and place on top of the veggies
- Spoon salsa over the fish
- Wrap and enjoy!
You could definitely make this with other types of fish or veggies that you happen to have on hand or feel free to make it just the way I did! If you’re not gluten free, of course you can use regular tortillas. Just in case you don’t already know this, most corn tortillas are gluten free.
Either way, I hope you like it! Thanks for stopping by!