Rosie's Fish Tacos

I made another great meal last night using my Blackened Fish/Chicken rub recipe you will find under my "Summer Salad" blog. It is so simple to make this rub and use it on fish (or chicken).

Here is the rub recipe again.

Blackened Fish/Chicken Rub

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1 1/2 tsp. paprika

1 tsp. dried oregano

3/4 tsp. garlic powder (not garlic salt)

1/8 tsp. salt

1/4 tsp. cayenne pepper (I use about 1/8 tsp.)

1/4 to 1/2 tsp. freshly cracked pepper

Combine all and rub onto fish or chicken. Brown in olive oil in a hot skillet. Use in your favourite recipe.

To make the fish tacos I made last night, I tripled the recipe as I had a lot of different fish in my freezer. (Yes, I am still cleaning out my freezer and using up what is in there.)

Rosie's Fish Tacos

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8 small pieces of fish (I had Tilapia, Mahi Mahi and Sole in my freezer) - thawed

Tortilla shells

Coleslaw mix

Coleslaw dressing

Pumpkin seeds

Lime wedges

Make the rub above and rub onto the thawed fish fillets. Brown the fish in a skillet on med-high heat until cooked. This shouldn't take longer than 10 minutes or so, depending on how thick your fish is. Just make sure it is flaky and cooked all the way through.

While the fish is cooking, make the coleslaw. I used Kraft Coleslaw dressing and packaged coleslaw cabbage mix. Just add some dressing to the coleslaw mix and throw in some shelled pumpkin seeds (or any other seed like sunflower), and toss.

Now it is time to assemble the tacos.

Plate.

Taco shell.

Add fish.

Squeeze a lot of lime juice onto fish.

Add coleslaw.

Voila!  It is equally as good with soft tortilla shells as well. I bought the Old El Paso package that has both kinds in it and saved the seasonings for another time.

Simple n'est pas? You could add a salad but we weren't that hungry. This is perfect for a light midweek meal.

Enjoy,

Rosie