Good Lifestyle

I love a good Taco fish. While most of the fish tacos I seized are beaten and fried (usually with a nice piece of cod), I found that doing fish tacos at home to be much easier than expected. Because the fish I made for this recipe does not involve panicking a fish fillet, you can save major calories and mention in the place of delicious trim.

For this recipe, I ended upPurchase of jelly tilapia at the grocery store. Although I am a big fan of fresh fish, find it at a decent price in my budget can be difficult, that's why I buy it frozen. I defrost the nets before marinating and cooked them in a glass casserole dish.

Now, the fish should not be so smelly, and if that's the case, you should not eat it. However, sometimes fish can start feeling while it is cooked. But do not worry, there is an easy way tocook fish without all your home being smelling.

If you are not a tilapia fan, you can still make a similar recipe with shrimp! Try thatTaco shrimp recipe, which is made of marinated onions. However, if you prefer the garnishes below, they should always taste roasted shrimps.

Fish tacos with Tilapia and lawyer recipe

Made 4 servings

Ingredients

1 pound Tilapia (about 2 nets), thawed
1 tablespoonSeasoning Taco
1/4 cup of olive oil
1 lawyer
shredish cabbage
Queso Fresco
Pico de Gallo
Limes, Neighborhood Coupé
tortillas

How to do it

1. Preheat the oven to 450 degrees.
2. Mix the tilapia fillets in a shallow bowl with Taco seasoning and olive oil. Place it in the refrigerator and leave the mariner fillets for 15 to 20 minutes.
3. Once marinated, take the tilapia out of the bowl and place it in a glass casserole dish.
4. Roasted in the oven for 15 minutes, or until the fish starts with easy flake with a fork.
5. Serve on tortillas warmed with lawyer slices, shreddown cabbage, Queso Fresco, Pico de Gallo and lime slices.

Eat

Queso Fresco is a mild cheese, so if you prefer a cheese that is a little more powerful, use Cotija!

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