I went on a family vacation to Hilton Head Island, SC a few summers ago. I tried a lobster taco there and have had an addiction to seafood tacos ever since. I love seafood but can rarely afford it. Oh, woe is Appalachia,
Fish tacos were on the menu Saturday night. It’s definitely a new favorite!! We paired them with refried beans (from a can, Kroger brand, they’re really good!), Mexican style Rice-a-Roni, and sauteed squash and zucchini strips.
Swai fillets (or any other mild, firm fish you prefer)
Cole slaw (recipe to follow)
Cut the fish into thirds and season lightly then a quick squirt of lime juice. Place that side down in a greased grill pan heated over medium heat. Season the other side the same as the first. Cook about 4 minutes per side or until golden on the outside and flaky. Remove from heat and add another dash of lime juice. Heat tortillas in grill pan for 10 seconds per side then layer fish, slaw, and tomatoes next to each other in the center and juice again. Fold and enjoy!
Easy, Delicious Cole Slaw
One bag of slaw mix veggies
1/2 jar Marzetti slaw dressing
1/2 cup sugar (more or less to taste)
Dump everything in large bowl and mix well. Refrigerate at least 1 hour before use.
Sauteed Squash and Zucchini
2 medium yellow squash
2 medium zucchini
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons dried Oregano
3 teaspoons sea or kosher salt
2 teaspoons pepper
2 teaspoons garlic powder
Slice squash into desired size and shape- rounds, chucks, strips and place into a pre-heated medium-high pan with the olive oil. Season and stir occasionally until tender.
This was such a delicious meal! I’m really looking forward to the next time I make it. Hopefully it’ll be a hit in your home, too!