White fish fillet coated with a spicy cayenne cinnamon spice mix, wrapped in a corn tortilla and topped with cool cabbage and creamy avocado sauce.
If we could, my husband and I would eat fish tacos all the time. I love the combination of soft and spicy fish with crunchy cool cabbage and some kind of sauce. I make fish tacos often, but I don't blog about them much because I can't wait to dive in and devour them (definitely no time for pictures). I finally made myself stop and take a few pictures so this is my first fish taco recipe (I'll try to add more).
If I could, I'd eat fish tacos all the time. [Tweet this]
I made these tacos while we were trying to eat more anti-inflammatory foods so I decided to add some cinnamon (cinnamon, cayenne, and garlic are anti-inflammatory) to my usual fish taco spice mix. I don't have a particular spice mix that I normally use, it depends on my mood. Sometimes I like to keep it simple sometimes I go a little wild. This one is somewhere in the middle with common spices most people have in their kitchen. It turned out great. The cayenne gives it some heat and cinnamon adds a sweet, warm, and cozy feel.
Sometimes I keep it simple sometimes I go wild (w/ my spices). [Tweet this]
Cinnamon Spice Fish TacosCook time: 15-20 minutes
Cinnamon Spice Mix
Oil (canola or vegetable)
2 white fish fillets (I used tilapia)
4 corn tortillas
Jalapenos, sliced or diced (optional)
Avocado Lime Dressing or Avocado Sour Cream
*Cinnamon Spice Mix: 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon cinnamon, a few grinds of freshly cracked pepper, and a couple pinches of coarse salt.
Preheat oven to 375 Fahrenheit and line a baking sheet with aluminum foil, spread or sprayed with a little oil. (I just used my toaster oven since I wasn't making a lot)
Spread a layer of the spice mix on a plate and dredge your fish filets in it, thoroughly coating each side. Then, lay the spiced fish on the prepared baking sheet.
Bake at 375 for about 15 minutes or until fish is cooked through and flakes easily with a fork.
Meanwhile, shred the cabbage. Toss it with some lime juice and oil (like a slaw) or leave it plain and prepare the tortillas.
Grill the tortillas a few seconds on both sides *see my trick on Tequila Lime Shrimp Tacos or heat them as described on the package. If you don't grill the tortillas you may want to double up the tortillas for each taco.
To the tortillas add cabbage/slaw, fish, Avocado Lime Dressing or Avocado Sour Cream, and cilantro.
Makes 2 servings of 2 tacos. Serve with rice and beans and vegetables.
Other recipes mentioned in this post:
For more taco ideas check out my Taco Salad recipes:
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