Fish tacos are so easy to make, and it doesn’t have to be Tuesday to enjoy them. Taco Tuesday can be any day! This picture was actually of tacos made from a Striped Bass my husband caught this summer. Other than that one time, I always use Haddock for my tacos. I actually use Haddock for anything I make with fish because it is my favorite white fish.
For the fish I just squeeze some lime over the fish, and sprinkle a little cayenne pepper (just a very little) and some garlic powder. Then bake it for 22 minutes at 375 degrees. That is it for the fish! Simple!
You can use tortillas or hard taco shells, whichever you prefer. As far as toppings, also whatever you prefer. I typically use lettuce, chopped tomatoes, shredded cheese, and sometimes jicama. If you have never had jicama it is a juicy, crunchy, sweet root vegetable that is fantastic on fish tacos. Just slice it into thin strips, and serve it raw.
For a taco sauce I whip up this easy recipe:
3 tbsp. sour cream
2 tbsp. mayonaise
Juice of one lime
1/2 tsp. garlic powder
1/2 tsp. hot sauce like Red Devil or Cholula
Mix all ingredients until smooth. Refrigerate until ready.
Now you are ready for taco Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, or Sunday!