Tuesday, April 12, 2011

Easy Fish Tacos

Joe and I love Fish Tacos.

Unfortunately we rarely eat them.  We used to love to go to Wahoo's and order them but we are on such a tight budget that we have stopped eating out almost completely.

Lately Joe has been asking me to make them at home but I never do because it always seemed to me that they would take too much work to make.  (Dipping fish fillets in batter and frying in oil?  No thanks.  I'm more of a simple dinner kind of gal).

Then last week Joe asked me one more time if I would make them at home, so I decided to G**gle "Easy Fish Taco Recipes".  (Don't ask me why I didn't do this before now.  I have no idea).

The first recipe that came up was one that used fish sticks for the fish.

 Fish sticks!  That you just put on a baking sheet and cook in the oven!

Genius!

So picked up some cabbage and corn tortillas at the store, along with some fish sticks and a lime and came home to make us some fish tacos.

First I cooked the fish sticks. I just followed the directions on the package.

Then I chopped up some cabbage
And warmed up some corn tortillas

One of my favorite things about fish tacos is the white sauce they serve on them,  so I G**gled that and came up with this yummy sauce:

1/2 Cup Mayo
1/2 Cup Sour cream
Lime Juice (I squeezed one half of a lime into ours)
1 Tablespoon taco seasoning

Mix all ingredients in a bowl and spoon over tacos.




Here's the recipe for the Fish tacos with white sauce:

You will need:

Fish sticks
Corn tortillas
cabbage
1 lime

For white sauce you will need :


Mayo
Sour cream
Lime Juice (I squeezed one half of a lime into ours)
Taco seasoning
(Follow instructions above)



1.  Cook fish sticks according to package directions
2.  Chop up cabbage
3. Warm tortillas in microwave

I put the fish sticks (3 per taco) into a tortilla, added some chopped cabbage and a dollop of white sauce and viola!  Dinner was served.


They were very yummy!  We will for sure be making them again.


Yum.



P.S.  I have roughly 5 pounds of chicken thighs in my freezer right now that I need to start cooking up.  Does anyone have any recipes that use chicken thighs?  Easy recipes I mean.  Like 45 minutes or shorter, that don't need a ton of ingredients.  Keep in mind that I don't have a slow cooker, so they would have to be recipes that can be cooked in the oven.

Thanks!



This is day 8 of M3's Spring Fling.

7 comments:

Stacey T. said...

Yum!! We're having fish taco's tonight!! Our favorite tortilla's are the Mission Extra Thin Yellow corn. Only 40 calories a piece!!!

Do you have a crockpot? Throw some thighs in with bbq sauce in the morning, and pull it before dinner for pulled bbq sandwiches!!!

Ani said...

Hi! Here from M3's blog.
Check Rachael R.ay for chicken thigh recipes, she loves using them in her 30 minute meals!

M3 said...

Oh funny, I was just browsing the Pioneer Woman's site and she used chicken thighs all the time. Here's a link to all the recipes she has that use chicken thighs.

Ginny said...

Hmm, I jumped over while blog surfing somewhere. (can't remember how actually). But I love the easy fish tacos and your etsy stuff is way cute.

Kayce said...

YUM!! I am always looking for something good and new to try! By the way...Wahoos......YUUUUUMMMMMM! We must go there next time I'm down!

Jonni said...

Yum, now those look awesome and I usually don't even like fish tacos. :)

Hugs,
Jonni

Michal said...

I have a great recipe for Chile Chicken Tacos and they are made for chicken thighs!

2 pounds of boneless, skinless chicken thighs
4 garlic cloves, thinly sliced
1/2 C prepared salsa
1 to 2 TBL of canned chipotle chiles in adobo sauce
1TBL chili powder
salt and pepper to taste
taco shells
any taco extras that you like for serving
2 cups of water


Preheat oven to 350 degrees. Use a 5 qt Dutch oven or oven proof pot with a tight fitting lid. Combine the chicken, garlic, salsa, chiles, chili powder, salt and pepper, along with the water, in the pot.
Cover and bake until chicken is fork tender- about 2 hours.
Transfer the chicken to a serving bowl and shred using two forks, moisten with the cooking juices.

Now I use this as either a taco filling, a filling for quesadillas or even for a big batch of home made nachos.

I usually use the crock pot method for this. the one time I used the oven method, I thought the 2 c of water diluted it a bit so you may have to experiment.