Fish Tacos

Had a long day and need a quick, healthy dinner?  Try this.

Wild cod cooked in citrus juice

Fish Tacos

2 nice-sized cod filets
1 each: lemon, lime, small orange
1 tablespoon avocado oil
1/2 teaspoon lemon-pepper seasoning
1/2 to one small red onion, cut into a small dice
Fresh flour (or corn) tortillas
Your favorite salsa and guacamole
Optional: your favorite hot sauce or “crema caliente” (recipe follows)

Quickly rinse and pat dry two nice sized cod filets, then place in a glass baking dish. Zest and then squeeze the lemon, lime, and orange. Sprinkle the zest over the fish, then pour the juice over. Allow to sit for up to 30 minutes, turning once or twice. Add the avocado oil to a thick-bottomed non-stick saute pan and heat on high until the pan is hot. Sprinkle the fish with a little lemon pepper, then add to the hot pan. Quickly sear on one side, then turn and quickly sear on the other side. Pour the juice in the pan, cover, and turn the heat down to low. Allow to cook slowly until the fish is tender and flaky. Turn the heat off and allow the fish to sit in the hot juices.

Preparing the filling

Heat the tortillas and wrap in a towel until you’re ready to assemble the tacos.

We mixed together the fish, salsa, and red onion, along with some of the cooking juices from the fish. This worked out great. Simply spoon some of the fish mixture onto a tortilla, top with a little guacamole, and enjoy!

Fish Tacos


If you like it spicy, top with a splash (or two) of your favorite hot sauce or a little dollop of crema caliente.

Enjoy in good health! These are perfect post-ride … good lean protein (cod), good fat (avocado), great flavor.

Crema Caliente

1 tablespoon chipotle in adobo sauce
1 cup sour cream (natural, no fat, of course!)

Dice the chiles, add with their sauce to the sour cream. Stir.



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