Ah… taco Tuesday. It was totally a thing in junior high. Every tuesday, I’d get in the taco salad line. It was a nutritional monstrosity, with a deep-fried tortilla shell, mystery beans, rice, cheese, a few shavings of iceberg lettuce, boatloads of sour cream, and a little salsa.
These days, I opt for something a little less…colon bomb-ish when I’m looking for my taco fix. Have you ever had fish tacos? Well, you should.
Light and fresh, these are delicious. The citrus slaw will keep in the fidge for 2-3 days and gets better after a few hours. If you won’t eat all the fish the first day (like us), I recommend only cooking as much as you need and storing the spice mix separately.
Also, quick plug for my favorite salsa: Archer Farms brand pineapple-mango salsa is THE BEST. (side note: no one from Target knows who I am; I just loooove that salsa.)
Note: Feel free to use frozen fish. We always do. Just thaw it in the refrigerator the morning you plan on cooking it, or run it under cool water for a 20 minutes or so until it’s thawed.Print