I made fish tacos once before, and they were good...but something was off. Part of it was that I had used corn tortillas, which are dry and have too much of a grainy texture. But also, something had to be done about the meats. I made tacos again last night and they tasted much different and much better than before. I'll be making this one over and over again.
- 1 cup chicken, cut into bite sized pieces
- 4 fillets any kind of fish
- For the marinade:
- 1/4 cup soy sauce
- 4 tbsp honey
- olive oil
- 2 tbsp chopped cilantro
For the salsa:
- 1 can sweet corn
- 2 tomatoes on the vine, sliced
- 1 tbsp chopped cilantro
- 1 tsp lime juice
For the sauce:
- 1/4 cup reduced fat mayonnaise
- 1/2 tbsp dijon mustard
- 1 tbsp lime juice
- 1/2 cup taco sauce
- Flour tortillas
- 1 mashed up avocado
- shredded cabbage
- Shredded cheese, Mexican blend
You can make this ahead of time and just cook the meats when you're ready to eat. I prepared everything the day before, so last night's dinner was ready in no time
Mix all marinade ingredients and split marinade between fish and chicken in separate dishes. Cover with plastic wrap and marinate in refrigerator. I left it in for 24 hours, but an hour will work too. The meats came out sooo tender and juicy and flavorful, and I'm pretty sure that had to do with leaving them in the marinade for that long. When you're ready to eat, preheat oven to 375 degrees and bake fish for 20-25 minutes. Cook chicken in a skillet until the outside is caramelized. Cut chicken into bite sized pieces after cooking.
Combine all salsa ingredients in one bowl, and sauce ingredients in the other. Heat up tortillas for 10-15 seconds in the microwave. Spread some avocado mush in the center of the tortilla and add chicken or fish, a spoonful of the salsa, and shredded cabbage. Drizzle with taco sauce and top with a little shredded cheese.
These were some of the best tacos I've ever had!! The simple salsa and the marinated meats made a huge difference. Let me know if you try this or any variations.