Wednesday, February 18, 2015

Easy Weekday Dinner: Fish Tacos

I had the best fish taco of my life at El Molino Central when Dan and I were in Sonoma last year. It was crunchy, spicy and full of flavor. You could just taste the freshness. Every now and then I am nostalgic and want that taco. These aren't really a substitute, but they hit the spot. They're quick enough to make on a week night and will make you think of warmer weather. Grab a cold beer and dig in.

Easy Fish Tacos

  • 1 box crunchy fish sticks
  • Flour tortillas (small size)
  • Pickled cabbage (see recipe below)
  • Guacamole (we usually make it, but we cheated this time and got boxed guac)
  • Ranch dressing (or this if you can find it--it's amazing!)
  • Hot sauce
  • Cilantro
  • Cook fish sticks according to package instructions
  • Spread guacamole on a tortilla. Add two fish sticks and cabbage. Drizzle ranch dressing, hot sauce and cilantro.

    Quick Pickled Cabbage
    Original recipe from here

    • 1/2 head of cabbage (red or green)
    • 1/3 cup chopped fresh dill
    • 1 cup white vinegar
    • 1/2 cup water
    • 1/4-1/2* cup sugar
    • 4 tsp salt
    • Use a food processor to shred the cabbage. Place cabbage and dill in a large bowl.
    • In a small saucepan, bring vinegar, sugar, water and salt to a boil. Stir until sugar dissolves.
    • Pour over cabbage mixture and stir to combine. Cover and let stand for at least one hour, then drain. 

    * Adjust the sugar based on your own preferences. I like it a bit sweeter, especially when paired with salty and spicy components. This cabbage is also fantastic on shwarma and falafel!


    1. I love fish tacos, and from the looks of that recipe of yours, it’s likely to be one of the best taco dishes I will ever taste! It looks like it’s pretty easy to make as well, which is good. Thanks for sharing that recipe, Calli. All the best!

      Diane Baker @ Alejandra's Restaurant

      1. Thanks Diane! It's super easy and makes a great weekday meal. I hope you enjoy!