meatless friday redesign

It's quicker to make fish tacos than the beef variety! We started with boxed fish burgers, added a little spice, then chopped them up and folded them into tortillas, along with lettuce and fresh pico de gallo. If I get the chance, I'll mix up the pico de gallo a little earlier in the day, but there's no harm done if I don't get to that until I'm preparing the rest of the meal. These are a crowd-pleaser, and easy to make for a crowd, too!

Copyright 2015 Barb Szyszkiewicz. All rights reserved.

Fast Fish Tacos

Makes 2 tacos (1 serving)

1 mahi mahi burger (pollock burgers also work)
1/4 tsp fajita seasoning
1/4 cup Romaine lettuce
1/4 cup pico de gallo (recipe below)
2 flour tortillas (see note)

1. Place frozen mahi mahi burgers on paper towel. Sprinkle seasoning over burgers; flip and sprinkle seasoning on the other side. Cook on grill or griddle per package directions.

fish tacos (1) c

 

 

 

 

 

2. Chop burgers into bite-sized pieces.

fish tacos (2) c

 

 

 

 

 

3. Fold pieces of fish, chopped Romaine lettuce and pico de gallo into warm flour tortillas.fish tacos (4) c t for FI

 

 

 

 

 

LABEL fish taco 2 tacos lettuce pico NO TORTILLA

Note: Nutrition information does not include tortillas, as that will vary by brand.

 

 

 

 

 

Pico de Gallo

pico de gallo (2) c smallerThis pico de gallo is so easy to make! Chop a few ingredients, then chill it in the fridge for a few hours. It’s delicious on tacos, burritos, fajitas or as a dip with your favorite tortilla chips!

 

 

3 medium plum tomatoes (about 1 pound), diced
1/4 cup finely-chopped red onion
2 TBL jalapeno peppers, chopped fine
1/4 cup fresh cilantro
juice of one lime
1/2 tsp kosher salt

Combine and chill for several hours before serving.

Makes 8 servings.

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Barb Szyszkiewicz, OFS.
Photos copyright 2015 Barb Szyszkiewicz, OFS. All rights reserved.