What happens when you have a toddler who wants you to chase them outside, a blog post that needs to be due the next day, and natural light diminishing faster than you can say “fresh fish tacos?”
A frantic mom, who becomes even more frantic simply because of the pregnancy hormones raging in my body. Yep, that was me yesterday.
Remember that Cacao Banana Superfood smoothie made with ALOHA’s daily good greens chocolate blend? Well, I noticed some Cinco De Mayo conversations going on over at ALOHA and I wanted to join in the fun. You can check out their Cinco De Mayo inspired Pinterest board for more Cinco De Mayo inspiration. FYI, you’ll want to check out their recipe page for some delicious recipe ideas (breakfast to dessert, to smoothie and drink ideas).
It was getting later in the day so I had to quickly get these fish tacos made before the light ran out.
Quick + Toddler + Pregnant + Scatterbrained (thanks to being pregnant) + Racing against the natural light clock.
Fun combo right?
Regardless, we were able to get these fish tacos out (and photographed) and let me tell you what, they are DELICIOUS. Even if you’re a little leery on fish, I promise that snapper and/or halibut is a smooth white fish with very little fishy taste. Plus, what you really taste when you’re eating these tacos is a burst of fresh Cinco De Mayo flavors.
Creamy avocado marinated in lime.
Even more lime to freshen it up more.
And a little bit of sauerkraut to bring in all the flavors together.
Seriously, party in the mouth. Pretty fitting considering Cinco De Mayo is tomorrow, right?
If you want an easy, light, fresh meal to celebrate with, you are definitely going to want to try this recipe. I promise it will go good with that margarita you’re making from scratch.
Unfortunately for me, I won’t be drinking any margaritas or mojitos because of the baby growing in my belly but will you drink one for me? I’ll probably be asleep by 9 anyway… woohoo! Party people in the house.
Oh, and just for the record, this dish is good beyond the holiday. It’s perfect for a hot summer day when you want something that will not make you feel overly full and requires minimal heating of the house.
Putting it all together: I have found the best way to ensemble these fish tacos is like this:
- Sour cream
- Tomato Salsa
Note: If you can get your hands on heirloom tomatoes, DO IT! It makes the fresh “pico de gallo” salsa so much more mouth watering.
- 2-4 fillets snapper or halibut
- 2 avocados
- 2 limes
- bunch fresh cilantro, chopped
- 1 lb tomatoes, chopped
- ½ red onion, diced
- olive oil (I prefer unrefined and unfiltered olive oil like this brand)
- unrefined sea salt
- corn tortillas (Food for Life Sprouted Tortillas are the bomb diggity)
- sour cream
- sauerkraut (I love the purple sauerkraut because it's so pretty!)
- In one bowl, squeeze one lime, add the avocado, and season with salt and pepper
- In another bowl, add chopped tomatoes, chopped cilantro, diced red onion; drizzle with olive oil, squeeze with a lime, and season with salt and pepper
- Season the fish fillets with salt, pepper, and sprinkle paprika on both sides
- In a medium pan, add 1-2 tablespoons butter then cook the fish for about 5-6 minutes on each side. This may take longer depending on your stove so just watch to make sure the fish is completely white and no longer translucent.
- Warm your corn tortillas in a pan before serving
- Then, ensemble your taco: Sour cream, fish, fresh salsa, avocado, cheese, and sauerkraut