Easy Fish Tacos

Fish tacos are super easy to make and oh so good to eat! I keep most of the ingredients on hand, including using frozen Pollock that I buy in 3 lb bags. The sauce is made with Rotel canned tomatoes, Marzetti Ranch dressing and sour cream. Freshly chopped cilantro and a squeeze of lime bring a burst of flavor to the tacos. Try them today. It's a perfect meal for a weeknight or a great addition to your next Mexican Fiesta!


serves 2

12 ounces pollock or other mild white fish fillets, thawed if frozen
1 tbsp. Cajun seasoning
1 tbsp olive oil
2 c. finely shredded cabbage (I use packaged cole slaw mix)
1/2 c. shredded cheese (Cotija or your favorite)
1 lime, cut into 6 wedges
1 avocado, thinly sliced
1/2 c favorite salsa
1/2 c. cilantro leaves
6 flour or corn tortillas

Crema: Puree the following ingredients in a blender or food processor.
1 small can Rotel tomatoes with chilies, drained
1/2 c. Marzetti Ranch Dressing
1/2 c. sour cream
juice of 1/2 lime
2 tbsp minced fresh cilantro

Sprinkle Cajun seasoning on both sides of the Pollock fillets. In a non stick saute pan heat the olive oil until it shimmers. Add the fish and cook for about two minutes on each side.  While the fish is cooking heat the tortillas as you like. I prefer corn tortillas toasted in a skillet with a bit of oil. Bob prefers warmed flour tortillas.

Chop the fish into bite sized pieces. Assemble the tacos with fish, cabbage, cilantro leaves, cheese, avocado, crema, salsa and a squeeze of lime. The beauty of tacos is you can assemble as you please with your favorite ingredients. I hope you enjoy this version of Fish Tacos as much as we do!