Fish Tacos

Fish doesn’t have a very long shelf life, so if you want to utilize your filet leftovers, you’ll have to do a bit of planning ahead. When you pick up the fish, add some taco shells or tortillias, avocado, tomatoes and cheese to your cart. Then, after you’ve served a traditional fish meal to your family, you can shred what’s left over to use for fish tacos the next night. Most white fish is easy to flavor, so simply adding a bit of cumin can help transform your meal into something new and exciting.

fish tacos

Fish Tacos:

  • 2 cups chopped white onion, divided
  • 3/4 cup chopped fresh cilantro, divided
  • 1/4 cup olive oil
  • 5 tablespoons fresh lime juice, divided
  • 3 tablespoons fresh orange juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 pound tilapia, striped bass, or sturgeon fillets
  • Coarse kosher salt
  • 1 cup mayonnaise
  • 1 tablespoon milk
  • Corn tortillas
  • 2 avocados, peeled, pitted, sliced
  • 1/2 small head of cabbage, cored, thinly sliced
  • Salsa Verde
  • Lime wedges

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