Last week we shared one of our favorite recipes for Spicy Slaw. We love this recipe because it can easily be paired with burgers, tacos, and even eaten plain as a salad. Today we are sharing one of our favorite uses of the slaw with this recipe for semi-homemade fish tacos. We use frozen fish filets in this recipe so that we can prepare the rest of the ingredients while the fish is cooking. This saves us a ton of time and cleanup in the kitchen and allows us to focus on preparing and incorporating fresh ingredients. Our taco toppings are fairly simple in this recipe, as this is a recipe we often use for weekday lunches. If you have more time in the kitchen, the sky is the limit with where you can take these. If you have some extra time, this recipe would pair perfectly with our avocado crema, red onion, and cotija cheese. We’d love to hear how you make it your own!
Semi-Homemade Fish Tacos
- 2 frozen breaded fish filets (we used Trader Joe’s panko crusted tilapia)
- 6 taco shells
- 1 can black beans
- Spicy Slaw
- 1 cup cherry tomatoes, sliced in half
- Shredded Cheddar Cheese
- Prepare the fish according to package directions.
- While the fish is cooking, prepare the spicy slaw and set aside.
- Drain and rinse the black beans and heat in a pot over medium heat.
- When the fish is finished cooking, slice the fish into 1/2 inch pieces.
- Assemble the tacos. Place a generous portion of slaw in the taco shell. Top with black beans, fish, tomatoes, shredded cheddar and salsa. Serve immediately.
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