Easy Fish Tacos

I wanted something simple and tasty for lunch today, it’s the 4th of July after all and I’ve got a big meal ahead of me tonight, so easy fish tacos sounded perfect!

Technically, I made both fish and chicken tacos, my husband prefers chicken breast, so feel free to follow this recipe for either or both.

Ingredients
1 pound firm white fish and/or boneless skinless chicken breast (I prefer mahi mahi or tilapia, any firm white fish will do)
8 Flour tortillas

Marinade Filling
3 cloves garlic
1 cup fresh cilantro
Zest of 2 limes
Juice of 1 lime
2 tsp ground cumin
1 tsp ancho chile powder
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper
1/4 cup extra virgin olive oil
1/4 cup tequila

Toppings/Garnishes
Shredded kale
Shredded cabbage
Shredded carrots
Fresh cilantro
Thinly sliced red onion
Mexican Crema
Lime Wedges

Start by putting all of the marinade ingredients in a food processor or blender and process until they are well blended. Prepare your fish/chicken by cutting into bite-sized pieces. Toss the fish/chicken in the marinade and let sit for 10 to 15 minutes while you chop/prepare all your garnishes/toppings.

Blended Marinade

 

Sliced Mahi

Sliced Chicken Breast

 

Chicken and fish, coated in the marinade

Turn your broiler on high and spray a sheet pan with non-stick spray. Place your chicken and fish pieces on the pan in a single layer and broil on high for about 10 minutes. You want the meat cooked through, but still juicy.

Chicken on left, mahi on right, broiling to perfection.

When the chicken is done, assemble your tacos. It’s easy, fast, and just delicious. I like to plate everything, set it on the table with chips, salsa, guacamole and fruit, and let people build their own.

Vegetable toppings ready to go.

 

Finished fish on the left, chicken on the right.