Sara Haas’s latest book Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love. You’ll find plenty of delicious options not only for omnivores, but for vegetarians and vegans alike.
Guaranteed to be a hit for a quick and fun meal for yourself or with friends and family, these flavorful tacos will have you saying…
This is one of 5 recipes included in our It’s Time For Tacos! photo contest.
Pan-Seared White Fish Tacos with Lemon Aioli
Makes 4 servings.
1 clove garlic minced
For the fish:
1 tablespoon extra-virgin olive oil
1 1⁄4 pounds skinless cod fillets
1⁄4 teaspoon Kosher Salt
1⁄8 teaspoons freshly ground black pepper
All-purpose flour for dusting
For the tacos:
8 (6-inch) flour tortillas warmed
1 shallot thinly sliced
1 lemon quartered
For the aioli:
2 tablespoons extra-virgin olive oil mayonnaise
2 tablespoons plain Greek yogurt
2 teaspoons fresh lemon juice
4 cups baby arugula
1⁄2 teaspoon lemon zest
1 teaspoon Dijon mustard
2 teaspoons capers rinsed and roughly chopped
- To make the aioli: In a small bowl whisk together the mayonnaise, yogurt, lemon juice and zest, mustard, capers, and garlic. Season with black pepper, to taste. Cover and refrigerate until ready to serve.
- To cook the fish: Set a large non-stick pan over medium-high heat and add the oil. Pat the fish dry, then season with salt and pepper. Dust both sides of fish lightly with flour.
- Add the fish, skinned side up, to the hot pan and cook undisturbed for about 5 minutes. Turn fillets over and cook an additional 4 to 5 minutes, until fish flakes easily with a fork or until internal temperature reaches 145°F.
- To make the tacos: Serve the fish in warmed tortillas and top with aioli, shallot, arugula, and a squeeze of lemon juice.
RECIPE NOTE: I like to use cod for these tacos, but tilapia, haddock, or catfish will work too.
COOKING TIP: For a thicker aioli, use 1⁄4 cup mayonnaise and omit Greek yogurt.
Super Simple Homemade Guacamole
COOKING TIP: If you like things spicy, don’t remove the membranes or seeds before chopping the jalapeño!
SERVING TIP: I love this guacamole served with tortilla chips, but it’s also a fabulous dip for veggies!
- 1 large avocado ripe
- 2 tablespoons white onion minced
- 1 jalapeño finely minced
- 1 tablespoon lime juice fresh
- 1⁄4 cup cilantro lightly packed, roughly chopped
- 1⁄4 teaspoon Kosher Salt
- Scoop out the avocado and place in a medium bowl. Mash with the back of a fork, then add the onion, jalapeño, lime juice, salt, and cilantro. Stir to combine. Enjoy immediately.