Some of you requested I share with you healthy recipes, and today I am sharing with you my take on a Healthy Taco Tuesday! Fish Tacos! I absolutely love these tacos, not only are they healthy (as healthy as tacos can get) but they are so easy to make! Plus they are husband-approved, so there ya’ go! I am including the salsa recipe because that is what we like. However, if you don’t like spicy food or prefer to buy one that is already made then go for it! It is all about experimenting and figuring out what you like.

I must admit that I was a bit nervous about this. First because what is healthy for me might not be healthy for another person. Now days there are so many different kinds of healthy diets, vegan, vegetarian, organic, paleo, and the list goes on. I can only speak for myself, I do not follow any specific “diet”, I just try to eat as many whole foods as possible. Second, I am not great at recipes, so be easy on me 😉

I will try to give as best measurements as I can, but in my cooking and in Mexican cooking in general its pretty hard to do. So lets begin!

Ingredients

1 – 1.5 lbs of Tilapia (or whatever type of fish you prefer)
Half of an onion
1 Cilantro
1 Lemon
2 Limes
6 Serrano or Jalapeno Peppers
8-9 Tomatoes
1 Clove of Garlic
Avocado
Tortillas
Salt & Pepper to taste

Tilapia

You’re going to start by preheating your oven to 375.

Place Tilapia on a nonstick baking sheet or foil paper. You are then going to season it with salt, pepper and tiny bit of Cayanne pepper (you can leave it out if you do not like spicy food).

Then place slices of lemon on top of Tilapia after you have seasoned it. Cover with foil paper and bake for 25-35 minutes. After the 20 minute mark I like to uncover it so that the Tilapia gets a little crispy.

Salsa

While your fish is in the oven you can get started on your salsa and pico de gallo.

For the salsa you can start by roasting the (6) Serrano or Jalapeno peppers and (6) tomatoes.

Once they’re all roasted and peeling throw them in the blender with the garlic salt to taste and blend away! Depending on what consistency you like for your salsa you may or may not need to add a bit of water. I like to add just a tiny bit. (“Tiny bit”…do you love my measuring skills yet? lol)

Also, if the salsa comes out too spicy for your liking, just add half or another tomato.

Pico de Gallo

The pico de gallo is super simple guys!

All you’re going to do is dice the (2) tomatoes, (half) the onion, cilantro and (if you like spicy) half of a Serrano pepper. Mix them all together.

I then added the juice of two limes, salt and pepper to taste. And…that. is. it.

Lets make the Tacos!

Once your fish is all done just roughly shred it. Warm up the toritllas (I like to get them on the crunchy side so when you add your toppings it holds up much better). This is the order I like to add everything:

Fish
Pico de gallo
Avocado
Salsa
Of course more lime juice.

It is as easy as that. This usually only takes me about 45 minutes to make, sometimes even less. With the above “measurements” it was enough for my husband and I, plus we still had leftovers of everything. Enough for a next day lunch. ALSO-Don’t forget you can easily substitute the tortillas for lettuce wraps and make it even healthier!

(You know I keep it real with you, this is literally how I was eating, on the floor while feeding Camila :D)