Saturday, November 15, 2014


My son is in love - with fish tacos!  He was in heaven with his first bite into the crispy, spicy dish and has savored them each time we've been in Southern California.  So, after playing with several recipes which proved to be too time-consuming and dissecting what, exactly, he loved about them (I'm not a fan), I came up with the winner below.  He ate 6 (yes, six) of them last night for dinner and just begged me for more when we walked through the door after school.


You could use this seasoning mix for the fish tacos, but any taco seasoning mix works well.

Ingredients:  10 ounces of breaded frozen fish fillets (Mrs. Pauls, VanDeKamps, etc.), 1/4 teaspoon of chili powder, 1/4 teaspoon of taco seasoning, 1 - 4.6 ounce package of taco shells and/or low-carb tortillas (my husband is on a low-carb diet), 2 cups of coleslaw from your deli, 1/2 cup of salsa

My family's FAVORITE salsa


1.  Sprinkle the fish with the chili powder and taco seasoning.  Bake as directed on the package.

2.  Take the fish out of the oven and cut it into bite-size pieces or strips.

3.  Spoon a teaspoon of coleslaw into each shell (if you're using a tortilla, halve the tortilla first and use each half), top with some fish, and a tablespoon or so of salsa. 


Variations:  You can add avocado, sour cream, cheese, sauteed red pepper strips, etc.  Make it your own. 


My son is getting all the benefits of fish with the cabbage from the slaw and tomatoes (which he won't touch otherwise) from the salsa.  This also makes a great "make it yourself" leftovers dish since once the fish is cooked, all he has to do is heat it up for about a minute before assembling the taco. 

Try it and tell me what you think of it!  And, as always, thanks for reading!  

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