Just about everyone has Tacos on their monthly meal menu and these Southwest Fish Tacos will help you spice up your taco game. We love beef, pork and chicken tacos, too, but Fish Tacos are definitely a favorite. Whether you choose crispy fried fish filets or fresh broiled fish, it makes a great taco filling.
And these Southwest Fish Tacos are on the table in less than 30 minutes, so they make a perfect weeknight meal.
Growing up in the {cough-cough} – 70’s – we often had fish sticks. Some times they were just your basic frozen fish sticks and other times my Mom would doctor them up.
But now the quality of frozen fish has improved tremendously. Most fish is frozen within hours of being caught and the new technology helps retain the maximum nutrition and freshest flavor. Consumers also now have a much greater variety of fish to choose from to satisfy our taste buds.
One company, Gorton’s, has developed a lot of seasoned frozen fish filets frozen. Gorton’s Artisan Recipes serve up 100% wild-caught Alaskan Pollock with a variety of seasonings-like the Southwest Tortilla version we use in this recipe. See what brands your local supermarket offers.
Using Fried and Breaded Frozen Fish Filets
In our Southwest Fish Tacos recipe have jazzed up the Gorton’s Southwest Tortilla Fish Fillets. With the addition of a shredded Cole Slaw Mix from your produce aisle, Pico de Gallo and a simple sauce made with mayonnaise, sour cream and taco seasoning, these Southwest Fish Tacos are super easy to prepare. You can have them on the table in less than 30 minutes.
Using Fresh Frozen Fish Filets
If you prefer to use a “fresh” frozen fish, rather than fried, Tilapia or Mahi Mahi make great choices for Southwest Fish Tacos. Tilapia has a more delicate, flaky texture, while Mahi Mahi has a more meaty texture. Simply broil the fish on high for 7-9 minutes until it is opaque and cooked to an internal temperature of 145°F. Top the filets with shredded Cole Slaw Mix, Pico de Gallo, and a little special sauce. A squeeze of lime, a sprig of cilantro, and Pickled Red Onions also taste great on these Southwest Fish Tacos.
Wondering what to serve with Fish Tacos?
Aside from the staples of chips and salsa and homemade guacamole, this corn salad recipe makes a great side dish.
Southwest Fish Tacos
- Total Time: 25 minutes
- Yield: 5 tacos using 1 fish fillet each 1x
Description
On the table in less than 30 minutes. Recipe from PocketChangeGourmet.com
Ingredients
If Using Fried Fish Filets
- 1 box Gorton’s Southwest Tortilla Fish Fillets
- 1 package Cole Slaw Mix – found in the produce section
- 1 cup Pico de Gallo – store bought or homemade
If Using Fresh or “Fresh Frozen” Fish Filets
- 1 pound tilapia or Mahi Mahi
- 1 package Cole Slaw Mix – found in the produce section
- 1 cup Pico de Gallo – store bought or homemade
Special Sauce
- 1/3 cup Mayo
- 1/3 cup Light Sour Cream
- 1 1/2 teaspoons Taco Seasoning
- 2 teaspoons Lime Juice
- Soft or hard flour or corn tortillas
Instructions
- Bake fish according to directions on box if using packaged fish.
- If using fresh or frozen plain fish filets, preheat broiler to 500°F or High.
- Place fish filets on a foil lined baking sheet and broil for 7-9 minutes until opaque or internal temperature reaches 145°F.
- In a small bowl, mix sour cream, taco seasoning, mayo, and lime juice.
- Place cooked fish fillets in tortilla shell, top with Cole Slaw Mix, Pico de Gallo and drizzle with special sauce.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
3 Comments
Yum !
I love fish tacos, they remind me of our beach vacations because I always order them if they’re on the menus. I’ll have to try Gorton’s new fish, we love their fish sticks already:)
Nice