Cinco de Mayo is just around the corner which means it is time to break out those favorite Mexican dishes to celebrate the holiday. This recipe for 10 minute fish tacos is a new favorite in our house and fits right into my time and budget constraints. Walmart asked me to share one way we celebrate the season and these easy 10 minute fish tacos are the perfect way for a busy family to celebrate this fun holiday with minimal effort.
These tacos can be created from any white fish, depending on your family’s preference. We are a big fan of tilapia that can be found over in the frozen foods aisle because of the mild fish flavor and the inexpensive price tag. You can select any variety of fish though that is in your family’s list of favorites or budget.
To prepare the fish quickly and easily, dice up the fish and put it in a mixing bowl. Toss the fish with your favorite spice blend with olive oil. Spread the fish on a parchment-lined cookie sheet and then cook it at the suggested temperature for 4-6 minutes. While the filling is cooking, you can prepare a variety of fun toppings.
Fun Taco Toppings To Try
Traditional toppings for tacos are fun, but sometimes the taco night needs a little switch up. Better Homes & Gardens Cookbook offers some fun ideas to try in your house to make taco nights more fun!
Salsa- Add a combination of black beans, tomato, corn, chopped jalapeno chile peppers, and cilantro.
Asian- Add broccoli slaw, toasted sliced almonds, and bottled Asian vinaigrette.
Fruity- Add fresh fruit salsa made with kiwi, red onion, strawberries, and mango.
BLT- Add shredded lettuce, bacon, tomato, and mayo.
Caprese- Add basil, cubed tomato, cubed mozzarella cheese, and balsamic vinaigrette.
If you are looking for other fun dishes to try, can I recommend my roasted corn salsa, our chicken enchiladas with homemade enchilada sauce, or the world’s most perfect margarita? These would all make fun additions to any Cinco de Mayo celebration!
- 1- 16 ounce bag of frozen tilapia (or your favorite white fish), thawed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon Old Bay seasoning (found over by the seafood counter)
- 1½ cups shredded lettuce
- 1 medium tomato, seeded and chopped
- Salsa (optional)
- Taco shells or tortillas, warmed
- Preheat oven to 450 degrees.
- Rinse fish, pat dry with paper towels.
- Cut fish crosswise into ¾ inch slices and place them in a mixing bowl.
- Combine the fish with the olive oil and seasonings, giving it a gentle toss until all of the fish has been thoroughly coated in the spice mixture.
- Dump the prepared fish on a parchment-lined cookie sheet, adjusting the pieces of fish so that none are overlapping.
- Bake for 4-6 minutes or until fish begins to flake when tested with a fork.
- To serve, spoon lettuce and tomato into each taco shell, add fish slices, and top with salsa.