Yum

With Cinco de Mayo around the corner, Brian and I celebrated with a little Mexican themed meal last night.  We are unable to celebrate on the actual day of Cinco de Mayo because Brian’s brother graduates from college that day and we will be spending the day and evening celebrating with family in Bloomington.

This recipe came together very easy, and quick and was great because Brian and I were both able to get our hands dirty putting the dish together.

Fish Tacos

Yields: 2 servings (2 tacos each), 4 tacos total

Ingredients:

  • 2 cod fillets
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground red pepper
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon<—the secret ingredient!
  • 1/4 cup red onion, chopped
  • 1/4 cup bell pepper
  • 2 cups of spinach
  • 1/4 cup tomato
  • 2-4 lettuce leaves
  • salsa to taste

Directions:

Preheat oven to 35o degrees.  Spray a baking sheet with nonstick cooking spray.  Place fish on the baking pan.  Combine salt, pepper, garlic powder, onion powder, ground red pepper, cumin, and cinnamon in a small bowl.  Sprinkle over the fish.  Place fish in the oven and bake for 10 minutes.

While the fish is baking, chop the onion, bell pepper, and tomato.  Place the onion in a skillet with nonstick cooking spray, salt, and pepper to taste until the onions are translucent.  Then, add the bell pepper and spinach until the spinach is wilted.

Take the lettuce leaves (I used romaine), and rip them in half to make “taco shells.”  One the fish is done, break it up into small pieces and place inside of the lettuce shells.  Top with the onion, pepper, and spinach mixture.  Then, top with tomato and salsa.

Enjoy!

More Cinco Worthy Recipes

Guacamole

Healthified Queso Burrito

Pumpkin Enchiladas

Corn and Black Bean Salsa

 

Southwestern Quinoa Veggie Mix

 

Have a happy cinco!

What is on your Mexican themed menu for the weekend???

 

Leave a comment

Your email address will not be published. Required fields are marked *

    Let’s keep in touch. Subscribe to my list and get all of the best content delivered directly to your inbox.

    • By subscribing, you are confirming your consent in the collection and secure storage of this data, as described in our Privacy Policy.