Happy Taco Tuesday! So I have to know, do you eat tacos on Taco Tuesdays? Honestly I don't just eat tacos on Tuesday. I basically cook some type of Mexican food every other day. Ben and I will eat tacos any day of the week because we aren’t particular when it comes to tacos. But lately we have been making taco salad, taco bowls, taco soup, or just regular tacos for Tuesday nights. I tried this recipe a couple of weeks ago and it was so good! Ben and I have been trying to get more fish into our diet and this is definitely one of our new favorites.
Ingredients
2 cod/shark fillets (I got ours from Publix and we did it with Shark)
2 Tablespoons melted butter
2 Tablespoons taco seasoning
1/4 cup sour cream
1 1/2 teaspoons lime juice
1 teaspoon honey
1 Tablespoon milk
pinch of salt
2 cups Lime Cauliflower Rice or brown rice
2 cups Sweet and Spicy Coleslaw (see below for recipe)
1 Avocado, sliced
1/4 cup chopped Cilantro, for garnish
Step by Step
Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.
Mix together the melted butter and taco seasoning. Brush on the cod fillets quickly. Bake for 12-15 Minutes depends on how thick your fish is.
Whisk together the sour cream, lime juice, honey, milk, and salt.
Fill bowls with 1/2 cup cauliflower rice or brown rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey lime crema and sprinkle with cilantro, Enjoy!
Spicy Coleslaw: Ingredients
1 (16 ounce) bag coleslaw mix
1/2 cup diced red pepper
1/2 cup chopped cilantro
1/2 cup ranch dressing
2 Tablespoons apple cider vinegar
2 Tablespoons honey
1-2 Tablespoons Sriracha sauce
1 teaspoon lime juice
salt and pepper, to taste
Step by step
Stir together the coleslaw, red pepper, and cilantro in a large bowl.
Whisk together the ranch, vinegar, honey, Sriracha, and lime juice. Pour over the salad and toss to coat.
Season to taste with salt and pepper. Refrigerate leftovers.
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