The Ultimate Fish Tacos

Fish tacos have become a regular on the menu in our household - they're a stress-free option to serve for get-togethers, especially in the summertime when you don't want something too heavy. Guests can mound whichever toppings they like onto a hearty taco shell, and all you have to do is scatter a few different toppings across the table. If you're having a lot of people over, this really is an easy way to entertain. Most of the toppings can be made ahead of time and the fish can be prepared in a few minutes once your guests arrive. I like to serve these with an ice-cold jug of watermelon juice and/or glasses of berry mojitos. It's more relaxed than a sit-down dinner and perfect for a warm summer evening where you want to eat outside. If you're hosting a potluck, have every guest bring their favourite taco topping while you provide a few of the essentials.

 

Here are a few of my favourite toppings. I also love serving these with shredded red cabbage, grilled corn kernels, purple rice and orange salsa. What are some of our favourite fish taco toppings?

Fish Taco Bar

Cilantro-Mango Salsa: Cut a ripe mango into thin strips, toss with a small handful of coarsely chopped cilantro, 2 tbsp of lime juice, 2 tsp olive oil and a little salt and pepper. Serve alongside some shredded lettuce, and keep the in the fridge until time to serve.

Breaded Tilapia: Gently coat tilapia fillets with a mixture of flour, salt and pepper. Toss in a bowl with a beaten egg, and coat with bread crumbs. Cook in a skillet until golden and flaky. Cut into bite-size chunks. Make at the last minute. {Use panko bread crumbs if possible, they make the crust especially crisp}

Blue Corn Taco shells: Heat at the last minute according to package instructions, plan to have 3 to 4 tacos per person.

Avocado Cream: In a food processor, add 2 coarsely chopped peeled avocados, 1/4 cup lemon juice, 1 tbsp lemon zest, 1/4 cup greek yogurt, 2 tbsp chopped cilantro, 1 diced shallot, a good pinch of salt and pepper. Pulse until smooth, and keep in the fridge until time to serve.

Tomato and Avocado Salsa: Layer thin slices of avocado and heirloom tomatoes. Top with a drizzle of olive oil, a drizzle of lemon, 1 tbsp of coarsely chopped capers and a pinch of salt and pepper. 

Serve with purple rice, lemon wedges, a sour cream on the side.