This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
I am an east coast transplant who now lives in Southern California. When I first moved here and tried Mexican food, I thought I had died and gone to heaven. I ate burritos almost every day for months until my clothes didn’t fit!
I’ve learned to make lightened up versions of my favorite Mexican food at home without sacrificing flavor. We invite friends and family over almost every weekend during football season and my easy to make, lightened-up fish taco recipe is a crowd favorite.
Now that I’m an Angelino, I have also fallen in love with our sports teams. Our family follows the Angels, the Dodgers, the Kings, and the USC Trojans. Our newest passion is once again cheering for our home team, the LA Rams.
If you follow football then you know that Los Angeles had the Rams here until 1994 when they moved to St. Louis. They came back to us in 2016 and they have our hopes sky high this season, due to a good quarterback, strong running, and a solid defense. Go Rams!
Fish tacos are the perfect big game day food. They are wildly popular in Los Angeles and they are so easy to make at home.
Some fish taco recipes use fried fish dredged in a batter (those are delicious) but you can grill, broil or bake the fish for a lightened up version which is just as tasty. I recommend cod, mahi-mahi, tilapia or halibut, but any mild fish will work. Use fresh limes, hot sauce or salsa in place of heavy sauces. The fish tacos are so tasty that they don’t need much else.
1/4 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces of mild fish fillets
1 package Mission® Super Soft Flour Tortillas
2 cups chopped red cabbage
1 cup fresh cilantro
1 half fresh lime
Mission® Tortilla Chips Strips
Add cinnamon, nutmeg, paprika, salt, and pepper together in a small bowl and mix well.
Stir into the oil.
Spray a shallow baking pan with cooking spray and place fish onto the pan.
Pour marinade over fish and let it sit in the refrigerator for 30 minutes.
Remove and broil the fish (about 4″ from the flame) for 3-5 minutes or until the fish is flaky.
Once the fish is cooked, you can place the tortillas in foil and put them in the warm oven for just a few minutes to heat them. Tortillas served warm are best for full flavor.
Drizzle with freshly squeezed lime juice.
Divide the fish and place onto the tortillas. Assemble the tacos with your toppings; cabbage, fresh cilantro, and hot sauce to taste.
Mission® Super Soft Flour Tortillas are the perfect size and softness for fish tacos. They are a pantry staple because they are so versatile.
Don’t forget the chips!
Mission® Tortilla Chips Strips are the perfect accompaniment for fish tacos and for the big game. They are made from four simple ingredients, plus they are certified gluten-free.
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