Fish And Veggie Tacos Recipes

SHEET PAN ROASTED VEGGIE TACOS

Steps:

• First, make whatever sauce you are choosing to go with this recipe to save you time and so you are ready when it's time to eat. More in my note section below. The recipes are linked in the ingredients and can be found in the post itself and in the note section too!
• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Depending on the size of your sheet pan, you may need to use two pans in order to fit all of the veggies.
• In a small bowl, mix together all of the ingredients for the spices so they are well combined: cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper.
• Add the cauliflower florets, diced sweet potato, red bell pepper, red onion, and corn (if using) to the prepared pan. Drizzle with avocado oil and lime juice. Sprinkle spices all over the veggies. Use a tong or clean hands to combine all the veggies so they are well coated with the spices and oil. I find that using hands is much easier!
• Roast the veggies for 30-40 minutes, stirring halfway through. You'll know they are done when sweet potatoes are fork tender. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans right to the sheet pan with the veggies. This is simply to warm the beans in the oven without needing to use another pot or bowl!
• Serve on charred tortillas with my favorite jalapeno cashew cream sauce, a little red cabbage for crunch, avocado slices and cilantro. Enjoy! Serves 4, 2 tacos each.

EASY FISH TACOS

Steps:

• Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.

FISH AND VEGGIE TACOS

Steps:

• Heat oven to 400 degrees.
• Soak the haddock fillets in lemon juice. Let stand for about 10 minutes, turning fillets halfway through.
• Melt butter in a 9″ x 13″ baking pan. Drain fillets and place in pan. Season with garlic powder, pepper and oregano.
• Bake in preheated oven for 10 minutes; remove from oven and turn fillets. Bake for another 10 minutes or until fish flakes easily with fork.
• While the fish is baking, dice the tomatoes, chop the cilantro and finely mince the onion. Combine in a large bowl and drizzle with lime juice. Mix well.
• Peel and slice the avocados. An easy way to peel an avocado: with a sharp knife, slice the avocado in half and twist. Remove the pit (it can either be scooped out with a spoon or take a sharp knife and gently tap the seed with the blade of the knife so that it wedges into the seed. Pull the seed out with the knife.) Slice the avocado and peel off the skin.
• Remove the fish from the oven and shred with two forks.
• Place 2 to 3 tablespoons of fish into each taco shell; top with 3 tablespoons tomato mix and fresh avocados.
• Serve with rice and black beans.
• Serves 4 to 6.