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Deconstructed Fish Taco Recipe - Kosher, Gluten-Free

Author:

Leah is a follower of the 21-Day Fix. She works in mental health.

Ready to eat - YUM!

Ready to eat - YUM!

Tacos!

I absolutely love tacos. I haven't really found a single taco I don't like (other than tongue, which I'm not a fan of). I have quite a challenge ahead of me, since everyone in my family has different nutritional needs. I follow the 21 Day Fix diet, my mother does Atkins, and my father needs to gain weight while keeping fat content low for health reasons. Plus, my father and I are super picky eaters. For this recipe, I chose to deconstruct the tacos so we could each add what we wanted.

Seasoning the fish.

Seasoning the fish.

Seasoning the Fish

I have a confession to make. I'm not a huge fan of fish. I know salmon is super healthy, but I just can't get past the taste unless it's lox or sushi salmon. As part of my commitment to improving my health and wellness, I wanted to incorporate more fish into my diet, so I went with the least fishy tasting fish types. For me, this means using white fish, like flounder, cod, or halibut. It doesn't really matter which type of fish you use for these, but seasoning is super important, because otherwise it won't have much flavor. Since I was making tacos, I used a combination of adobo (a type of all purpose seasoning) and Sazón, which lends a ton of flavor and a beautiful orange-red color from saffron.

Chopped vegetables.

Chopped vegetables.

Mango In Fish Tacos?

Mango is one of my absolute favorite fruits. Recently, my mother found some mango salsa, which sounded very intriguing. I wasn't able to try it due to the itty-bitty pieces of onion dispersed throughout the container, and I figured that if I wanted mango salsa, I'd just have to make it myself.

What better time to try it out than on a deconstructed taco recipe? Since my mother wouldn't be able to eat it, I left it on the side and added it to my plate and my father's. The sweet flavor of the mango paired so well with the creamy avocado texture and the spiciness from chili powder, hot sauce, and jalapeños. Speaking of jalapeños, I always expect them to be super spicy, but as long as the ribs and seeds are removed, they aren't overwhelming and taste more like a green pepper. If you love spice, leave the seeds in the jalapeño.

Shredded cole slaw mix after seasoning and cooking.

Shredded cole slaw mix after seasoning and cooking.

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

Serves 4

Ingredients

  • 8 filets of white fish, small
  • 1 bag (14 oz) cole slaw mix
  • 2 packets Sazón
  • 1 tablespoon + 2 teaspoons Adobo
  • 1/2 teaspoon chili powder
  • 2 mangos, diced
  • 1 avocado, diced
  • 2 tomatoes, diced
  • 2 jalapeños, diced
  • 1 cup shredded cheese
  • 2 ears corn, sliced off the cob
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lime juice
  • To taste hot sauce

Instructions

  1. Preheat oven to broil on low.
  2. Cover a baking sheet with aluminum foil. Spray with cooking spray. Season the fish with 1 packet of Sazón and 2 teaspoons of adobo. Broil on low for 15 minutes.
  3. Break ears of corn into halves, then put into a pot of water over medium heat. After the water boils, turn off the heat and set aside until it's cool enough to cut.
  4. Dice tomatoes, jalapeños, avocado, and mangos. Slice corn off the cob. Set aside.
  5. Place a cup of coleslaw mix into a bowl or plate, and top with 2 filets of fish. Add toppings as desired—corn, jalapeños, tomato, avocado, cheese, mango, and a splash of hot sauce on top.
  6. Place a cup of coleslaw mix into a bowl or plate, and top with 2 filets of fish. Add toppings as desired—corn, jalapeños, tomato, avocado, cheese, mango, and a splash of hot sauce on top.

21 Day Fix Container Counts

The counts for this recipe are:

  • 2 red containers
  • 2 green containers
  • 1/2 yellow container
  • 1 purple container

Be sure to count in any other ingredients you may have added in.

Variations

There's a lot you can change about this recipe if you want. Here's some ideas I came up with, but feel free to make your own changes as well.

  • Low-carb. Leave out the corn and mango. Add more cheese or sour cream on top.
  • Vegetarian. Leave out the fish. You can swap it for tofu or beans to ensure that you get protein.
  • High-carb. Add some rice to this, and add beans as well. Put the whole mix into a tortilla or taco shell.
  • Vegan. Instead of fish, try using tofu and beans. Leave the cheese out, or you can use your favorite vegan cheese substitute.
  • 21 Day Fix. Make sure you use either one blue container of cheese or 1/4 avocado. If you're like me and don't want to choose, just put a little avocado and half a blue of cheese. Top with a little plain greek yogurt for a little extra creaminess.
  • Vegetables. Many people like onions (I'm just not one of them). You could add these in. Instead of using fresh avocado, try subbing in guacamole. Add some bell peppers for a pop of color and a bunch of nutrients.

Let me know what you come up with!

What Do You Think?

© 2018 Leah

Comments

Leah (author) from New York on August 13, 2018:

I’m glad to hear you like fish tacos too (and your mom!) I’d love to try this with catfish, but I keep a kosher kitchen so that’s not allowed. But I certainly think it could work. Let me know if you try it out!

Wesman Todd Shaw from Kaufman, Texas on August 13, 2018:

I'm no expert in all of this, but to me, the tomato and avocado combination, along with some peppers and onions, might be enough to make common things like catfish or bass pretty doable in the Mexican style fish tacos.

It was never something I thought I'd like, but I am a curious sort of person, and after seeing fish tacos on the menu in enough good restaurants, I had to try it.

At a family night out at a place once in recent years, I was pretty shocked to see my mom order the fish tacos. She liked them too.

I'm with you, I don't think salmon would work for tacos, but then again, I may be surprised.