Tacos del Mar (Fish Tacos)
Scramble fan Sherry Ettleson says these tacos remind her of Mexican border towns, where you can get a variety of fresh fish tacos any time of day or night at a taqueria stand. The fish is also great on its own or over rice.
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 red bell pepper diced
- 1 yellow onion diced
- 2 cloves garlic minced, about 1 tsp.
- 15 oz. diced tomatoes, with their liquid, or use 3 - 4 fresh tomatoes, diced, if using fresh tomatoes
- 1/2 tsp. ground cumin
- 1 lb. cod fillets or other firm white fish fillets such as flounder, catfish, tilapia, or halibut
- 1 lime juice only, 3 - 4 Tbsp.
- 1/8 tsp. salt or more to taste
- 1/8 tsp. black pepper
- 8 taco shells or small whole wheat tortillas (use wheat/gluten-free, if needed)
Instructions
- Heat the oil in a large heavy skillet over medium heat. Sauté the peppers, onions, and garlic until they are tender and just starting to brown, 5 - 8 minutes.
- Stir in the tomatoes and cumin and bring it to a low boil.
- Place the fish on top of the mixture, sprinkle it with the lime juice, and season it with salt and pepper.
- Cover, reducing the heat just enough to keep the sauce simmering, and cook it for 15 minutes, until the fish is opaque and flakes very easily.
- Pull the fish apart into chunks and serve it along with the peppers, onions, and tomatoes, in the taco shells or tortillas, using a slotted spoon so the tacos don’t get too drippy.
Slow Cooker Directions
- Omit the oil. Place all the ingredients except the taco shells or tortillas into the slow cooker and cook on low for 6 - 7 hours or on high for 3 – 3 1/2 hours. Serve as directed, using a slotted spoon. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Dice the bell pepper, onion, and the tomatoes if using fresh, peel the garlic, juice the lime.
Scramble Flavor Booster: Use diced tomatoes with chilies, double the cumin, and pass the hot sauce at the table.
Tip: Before you squeeze the juice from a lemon or lime, grate the rind into a freezer bag or very small container and freeze. Then, when a recipe calls for lemon or lime zest, just pull it from the freezer and you're good to go!
Nutritional Information Per Serving (% based upon daily values): Calories 300, Total Fat: 10g, 16%; Saturated Fat: 1g, 6%; Cholesterol: 50mg, 16%; Sodium: 400mg, 16%; Total Carbohydrate: 28g, 10%; Dietary Fiber: 4g, 16%; Sugar: 6g; Protein: 24g
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