Fish Tacos

Fish Tacos

Fish Tacos

Here fishy, fishy, fishy. Yes kids, it’s another taco variant! Yeah we all cheer. Tonight’s version is fish tacos (no relation to Baja fish tacos though) and is, in my humble opinion, my best version yet. The secret is the soy sauce which was a new add for me. It ups the complexity of flavor (and the salt, so add it and then the salt) nicely. Other than the superiority of this version of the recipe, fish tacos in general are nice for several reasons. First and foremost, you don’t have to have defrosted anything to make them. Thus you can walk in the door at 5:30 and have dinner done by 6:30 with something as a main course that isn’t pasta, but still has a decent number of veggies included. The second reason is that my daughter will eat the fish because it’s mild (you can’t get more bland then Tilapia) which just leaves convincing her brothers that this isn’t really that bad. We’re working on that. These even reheat well and the leftover can make a lunch for someone. I usually serve these with rice, corn or black beans. They are not at all spicy because my kids, like most, don’t do spice. Otherwise I’d add in a jalapeño or other medium to hot pepper. You could also add a fresh tomato if you have one handy. Since I’m big on cooking from my freezer just about everything but the onions and spices comes from there. I use frozen fish, frozen peppers (try this to cut corners when you cook and costs in general. We buy cheap bell peppers from the farmers market or grocery store in the summer when they are on special, slice them into long thin strips and then freeze bags of them. Whenever we need peppers we just dump the still frozen peppers straight into the pan or chop them for pasta. It cuts their price in half and the chopping work is already done for you.) and frozen corn for the side. In the “constructions” as my little guy calls them (it’s okay mom, we can just read the “constructions” to figure out how to make it. Smart guy) are all of my short cuts, like the fact that I make everything in one large skillet. If you’re fussier than I, feeding more people or simply like doing dishes more, you’ll have to split the cooking of the fish from the veggies, fair warning.

Serves:3 (or make one fish fillet per person)

Reheats: Yes

Freezes: No

Kid Friendly Tasks: Post production topping chooser.


  • 3 Tilapia fish fillets
  •  1 small green bell pepper or ½ large pepper, sliced in strips
  •  1 small red/yellow/orange pepper (any will work) or ½ large pepper, sliced in strips
  •  1 large onion, sliced in strips
  •  Salt to taste
  •  2 cloves garlic, minced
  •  ½-3/4 c mushrooms (depending on how much you like mushrooms) sliced in strips
  •  ½ tsp oregano
  •  1 tsp cumin
  •  ½ tsp chili
  •  ½ tsp paprika
  •  1 tbsp lime
  •  1 tbsp soy sauce
  •  2-3 tbsp fresh cilantro, chopped
  •  3 tbsp vegetable oil

You will also potentially need:


Cheddar Cheese

Sour Cream



Black beans


  1. Heat the vegetable oil in a skillet over medium high heat. Add the sliced onions and garlic. While those are starting to soften slice the bell peppers or dig out the frozen pepper strips if using. Add those on top of the onions. Slice the mushroom and dump those on top. Stir everything around and add the following spices, oregano, cumin, chili, paprika and about half the salt you think you’ll want (this will keep you from over salting when you add the soy sauce). Stir fry everything around.
  2. Take the frozen fish fillets out of the freezer and run them under cool water for a minute or two just to start them thawing. Scrap all of the veggies (they should be fairly soft by now) as far to the edge of the skillet they will go OR transfer them temporarily to a plate or bowl. Add the three fish fillets in the skillet that still has the seasoning and oil in it. ( you might need a touch more oil) and fry over medium heat (so down a touch from the veggies) until the fish start to turn white, about 3-4 mins depending on how frozen they were. Flip the fish over and fry on the other side until the fish is cooked through (about 5 mins) while the fish is frying and after it has been flipped move the veggies on top of the fish. This will help spread the seasonings around and keep the veggies from burning where they are touching the skillet. When the fish is cooked through add the soy sauce. Lime and cilantro. Check for salt. Chop the fish fillet roughly in half before you put it into the taco and top with some of the veggies. This recipe assumes two large tacos per adult. Garnish with any of the suggestions above.


Fish Tacos

Fish Tacos


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