It's Taco Tuesday and how fresh are these fish tacos. You don't need to go to a restaurant when you can make these at home, they're fast, easy and delicious and the price is right. You can have these on the table, start to finish, in less than thirty minutes.
1 tablespoon butter
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1/2 pound cod fillets
leaf lettuce leaves
3 cups coleslaw mix
1/2 cup cilantro leaves
8 flour soft shell or hard corn taco shells, warmed
DIRECTIONS
Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Stir in lemon juice, lemon zest, salt and pepper. Add fish; cook 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.
Add coleslaw and cilantro to skillet; stir until coated and heated through.
Break fish into bite-sized pieces.
Fill each taco shell with coleslaw mixture and fish. Add toppings, if desired.
TOPPINGS
Pico de gallo
Avocado chunks or Guacamole
Sour cream
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