Fish Tacos

20 minute fish tacos

One of my favorite dinner recipes to make when I’m in the mood for something tropical, refreshing and beachy. It also just makes you Tuesday night so much more fabulous! Pair with a spicy margarita and enjoy your dinner! In the winter time, I make this in a cast iron pan inside but feel free to bring it outside in the summer when it’s more appropriate grilling weather. Make it easy by cooking the fish on top of lemon slices on your grill so it doesn’t to the grill!

Don’t forget to take me in your recreations on Instagram! Happy cooking and I can’t want to see your plates!! xx, Lauren

Ingredients:

1 lb fish of your choice

Taco shells, I used organic grain-free soft shells 

1 lemon

3 lime (1 for marinade, 2 for topping)

2 tsp cumin

2 tsp paprika

1/2 tsp salt

1 tsp raw, organic honey

Handle of cilantro, chopped

1 bag slaw mix ( cabbage & carrots, julienne)

2 avocados

1/4 red onion, sliced

Vinaigrette for the slaw ( I used Acid League Mango Jalapeño)

Directions:

Squeeze lemon and 1 lime in a medium mixing bowl. Add in honey and mix.

Add in fish, cumin, paprika and stir. 

Heat 2 tbsp oil in a pan. 

Cook fish for 2 minutes each side and set aside.

In a separate mixing bowl, combine slaw, cilantro and vinaigrette.

Assemble tacos and add on an optional red onion, mango salsa or avocado topping. Squeeze a lime wedge on top before you take your first bite! *chefs kiss*