What’s for Dinner? Fish Tacos!

Hellooooo?  Is anybody out there?  I guess the downside of starting a new blog is losing the following that I used to have.  Bah. It makes me sad to write knowing that nobody is reading. Oh well, the only way to get over that is to keep doing it and start over again!

Life has gotten crazier for me since I started my new job with AI Software. It’s super fun and I love it, but I’d be a liar if I didn’t admit that my free time has taken a serious hit. And given that my photo business has picked up, I’ve gone from zero jobs to two busy ones in a mere six months. That’s a GREAT problem to have, trust me.  What has to give? I have not been cooking consistently like I had been before. Tonight, however, I’m going with an old family favorite – California Fish Tacos.  It’s an easy and reliable stand by that always pleases.  On my old blog, I had posted the recipe, so I’m doing it again tonight.  I hope you like it.  Actually, if you’re just reading this, that makes me happy.  So here’s a repost from my old blog.


I love fish tacos. I have said that around Cincinnati before and people look at me weird or make weird comments. They are certainly more of a west coast kind of thing, but I love them and they’re so easy to make. They’re also healthy and really tasty too, so give them a try!

California Fish Tacos
  • 1 lb. white, boneless fish (halibut, tilapia, flounder, even swordfish)
  • olive oil
  • garlic salt
  • 3 fresh tomatoes, seeded and diced
  • 1 can diced chilis
  • 1 fresh lime
  • 1 C chopped red cabbage
  • jalapeno slices
  • whole wheat tortillas
  • reduced fat sour cream

Heat a heavy skillet and spray with cooking spray. Add several fish fillets to the pan and cook them for about 90 seconds on each side, sprinkling garlic salt on the fillets as you cook them. Remove from the pan when they are no longer translucent (the time will depend on the fish that you cook). Put in the oven or use the “keep warm” setting on your microwave to keep them warm. Cook all fillets and set aside.

In the skillet, add the tomatoes and the chilis.  Cook on medium heat until the liquid evaporates and the mixture thickens up a bit.
Create your tacos by layering the fish and the tomato mixture on a tortilla, and squeeze fresh lime juice liberallyl on to the top. Top with cabbage, sour cream and jalapenos.
Yum, yum, yum!  Easy, fast, healthy, and delicious (and not weird at all!).
  • Carol Raley - This looks delish! If you recommend, I know it’s good! Will try this weekend.ReplyCancel

  • whatnext - wow Barb! these are not only beautiful, but sound extremely TASTY, too! the red cabbage sounds eccentric, but i guess it adds some crunch.

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