Are you getting bored with my clean-out-the-freezer meals yet? Don't answer that question. Last night's dinner finished off our white fish supply of wild-caught cod. I opted to use the fish in a taco salad, since I had an avocado on the countertop that was at the height of ripeness. The bonus of this salad is that we make it Qdoba/Chipotle style and add in some brown rice, thus clearing another item out of the pantry. Score!
Taco-Seasoned Fish (printer-friendly version)
makes 2 servings
2 white fish fillets (I actually used about 4 small fillets)
olive oil
fine sea salt
freshly ground black pepper
taco seasoning
1. Preheat the oven to 350 degrees.
2. Cover a baking sheet with aluminum foil or parchment paper.
3. Place the fish on the prepped baking sheet.
4. Drizzle olive oil over each fillet and spread evenly across the fish.
5. Season each fillet liberally with salt and pepper.
6. Season each fillet liberally with taco seasoning, rub in gently.
7. Bake in the oven for 15-17 minutes, or until the fish is flaky.
You could serve the fish over rice and beans, or you could serve it taco-salad style, as I've shown above. My taco salad included layers of Romaine lettuce, brown rice, black beans, shredded natural cheddar cheese, the fish, fresh salsa, a dollop each of Greek yogurt and mashed avocado, and a garnish of tortilla chips.
makes 2 servings
2 white fish fillets (I actually used about 4 small fillets)
olive oil
fine sea salt
freshly ground black pepper
taco seasoning
1. Preheat the oven to 350 degrees.
2. Cover a baking sheet with aluminum foil or parchment paper.
3. Place the fish on the prepped baking sheet.
4. Drizzle olive oil over each fillet and spread evenly across the fish.
5. Season each fillet liberally with salt and pepper.
6. Season each fillet liberally with taco seasoning, rub in gently.
7. Bake in the oven for 15-17 minutes, or until the fish is flaky.
You could serve the fish over rice and beans, or you could serve it taco-salad style, as I've shown above. My taco salad included layers of Romaine lettuce, brown rice, black beans, shredded natural cheddar cheese, the fish, fresh salsa, a dollop each of Greek yogurt and mashed avocado, and a garnish of tortilla chips.
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